 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 (lit. 'cheese bread') is a traditional Colombian roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jam. This food is especially common in the Paisa region of Colombia as breakfast or parva.
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.
A similar food is prepared in Brazil, known as pão de queijo. Pão de queijo is common in the southeast of Brazil, especially the Minas Gerais region.
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.
- ^ 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.
