 Pandequesos (rolls) from Antioquia, Colombia | |
| Type | Bread |
|---|---|
| Course | Snack |
| Place of origin | Colombia |
| Region or state | South America |
| Associated cuisine | Colombia |
| Serving temperature | Hot or room temperature |
| Main ingredients | Tapioca flour and grated cheese |
Pan de queso (English: Cheese bread) is a traditional Colombian roll made with tapioca flour and grated cheese. [1] It is served plain or filled with cream cheese or jam. [2] This food is especially common in the Paisa region of Colombia as breakfast or parva. [3]
Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. [4]
A similar food is prepared in Brazil, known as pão de queijo. [2] Pão de queijo is common in the southeast of Brazil, especially the Minas Gerais region. [5]
References
- ^ Lolita Muñoz (28 February 2010). Panaderia artesanal / Artisan Bakery: Panes- Galletitas- Facturas- Budines / Breads-Cookies-Croissants-Puddings. Editorial Albatros. pp. 120–. ISBN 978-950-24-1282-5. Retrieved 23 February 2013.
- ^ a b Cynthia M. Goody; Lorena Drago (15 October 2009). Cultural Food Practices. American Dietetic Associati. pp. 83–. ISBN 978-0-88091-433-8. Retrieved 23 February 2013.
- ^ Patricia McCausland-Gallo (30 May 2004). Secretos de la cocina Colombiana. Hippocrene Books. pp. 8–. ISBN 978-0-7818-1025-8. Retrieved 23 February 2013.
- ^ Kuruppacharil Varkey Peter; Mari Sivaswani Palaniswami (1 January 2008). Tuber & Root Crops: Vol.09. Horticulture Science Series. New India Publishing. pp. 385–. ISBN 978-81-89422-53-0. Retrieved 23 February 2013.
- ^ Troth Wells (2005). Street Food, comer en la calle. Intermón Oxfam Editorial. pp. 129–. ISBN 978-84-8452-358-1. Retrieved 23 February 2013.
