Cheese buns, cheese breads, po de queijo or chip are a variety of small, baked, cheese-

flavored rolls, a popular snack and breakfast food in Brazil (specially in the state of Minas
Gerais),Colombia and Ecuador. Its origin is uncertain; it is speculated
[by whom?]
that the recipe has
existed since the eighteenth century in Minas Gerais (Brazil), but it became popular throughout
the country after the 1950s. It is also widely eaten in northern Argentina. In countries where the
snack is popular, it is inexpensive and often sold fromstreetside stands by vendors carrying a
heat-preserving container. In Brazil, it is very commonly found in groceries, supermarkets and
bakeries, industrialized and/or freshly made.
The original name is from Guarani chipa (Guaran pronunciation: [tipa]). It is also known as po de
queijo (Portuguese pronunciation: [p

i ), 'cheese bread' in Portuguese,

or chipa, chipacito or chipita and in Santa Cruz de la Sierra, Bolivia, the term cuap (Guarani)
is often used. The pan de yuca in Ecuador and Colombia and pan de bono in Colombia are both
very similar to chipa.
Cheese buns are distinctive not only because they are made of cassava or corn flour, but also
because the inside is chewy and moist. Its size may range from 2 cm to 15 cm (1 to 6 inches) in
diameter and approximately 5 cm (2 inches) in height.
[citation needed]
In Paraguay and Argentina,
smaller chip can also be found, as well as "mini pes de queijo" in Brazil. Also varieties of
stuffed pes de queijo with catupiry, hot and melted goiabada, doce de leite and other variations
can be found in Brazil.