Cheese bun

Pão de queijo is the classic Brazilian cheese bread.

[2] In Colombia, there is a very similar product to Brazilian cheese bread, except for its traditional format (flattened) called pan de bone or pandebono.

Like the cheese bread, pandebono has a spongy texture, low density, and which hardens in a short time, characteristics that are attributed to the sour cassava starch, known in the country as yuca, which is obtained the same way as in Brazil.

Paraguay and Argentina provinces in the Northeast (Formosa, Chaco, Misiones and Corrientes) also have a variation of cheese bread, called chipa or chipá, respectively.

In Ecuador, it has become a habit to eat the pan de yuca accompanied by fruit yoghurt.