These Brazilian cheese bread are crispy on the outside, cheesy and gooey on the inside, almost elastic, such texture reminds me a little of Mochi (a type of Japanese rice cake which is made with glutinous rice flour), one of my childhood favourites. Technically, they are not really ‘bread’ as it requires neither yeast, nor proofing which normally a must for bread making. The recipe calls for just a handful of ingredients and it takes about half an hour to three quarters of an hour to make. These little fluff balls are light as feather, freckled with golden brown spots from the cheese, are best served warm straight from the oven. Slather a couple of them generously with velvety butter and a pinch of flaky sea salt, that’s exactly the way I like to eat them! Alongside with a cup of warm matcha latte and a good book (or a Netflix series!) would be a real treat for me. I imagine it will be absolutely delicious if served with a hearty soup or stew where …