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bottle; typical products from Minas Gerais. The half-bitten pão de queijo over the saucer shows the inside aspect of it.]] Cheese buns or '''cheese breads''' are small, cheese-flavored rolls, a popular snack and breakfast food in Bolivia , Brazil , Paraguay and northern Argentina . They are known as pão de queijo ( {Link without Title} or similar) 'cheese bread' in Portuguese and '''chipá''' or '''cuñapé''' in Guarani , especially in Santa Cruz De La Sierra . They are distinctive not only because they are made of Cassava or Corn flour, but also because the inside is chewy and moist. If poorly done, they may seem uncooked or doughy. Their size may range from one to six inches in diameter, with about two inches of height. In Paraguay and Argentina, smaller ''chipá'' can also be found. The snack is usually sold from streetside stands or by itinerant vendors carrying a heat-preserving container. Usually inexpensive, they are popular among all ages. IN BRAZIL In Brazil, ''pão de queijo'' is a popular breakfast item along with coffee. It can also be bought frozen at supermarkets to be baked at home, including between most popular brands ''Forno de Minas'' and ''Casa do Pão de Queijo''. Made of cassava flour, it's sold mainly at snack bars and Bakeries , although it is not as ubiquitous as some other popular snacks because its quality and taste depends greatly on the baker's skill. The "Casa do Pão de Queijo" chain has expanded greatly in the past few years, based on their recipe that produces a distinctive, slightly sour and somewhat lopsided version. However, many people dislike these fast-food ''pão de queijo'', preferring home-made recipes. Forno de Minas This famous Brazilian brand of pão de queijo began as a small home business created by Dona Maria Dalva , when she needed to raise her kids after her husband died. The business slowly grew, becoming a large industry exporting frozen pão de queijo dough to several countries outside Brazil. A large financial group bought the company and the recipe for a large sum, and the woman who founded the company retired with comfort. IN PARAGUAY AND NORTHEASTERN ARGENTINA In the Guaraní region, the ''Chipás'' are often baked in smaller doughnuts or buns that are called ''chipa'í or chipacitos''. These are sold in small paper bags by street sellers of big cities and small towns, even as far south as Buenos Aires , where stands with small ovens keep the ''chipás'' warm at the Buenos Aires Metro . IN BOLIVIA AND ARGENTINE NORTHWEST Called ''Cuñapé'', they are made of either cassava or maize flour. The '' Cholas '' usually bake it in the mornings to sell them later on the streets, while being transported in Polystyrene containers. Such vendors (Chiperos) can also be found in Bus Terminals and near popular areas of the cities and even rural towns. A medium sized piece of chipa generally sells (as of 2006) for roughly 25 cents (in American dollars) SEE ALSO EXTERNAL LINKS
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