Pão de Queijo With Tapioca Starch

First finely grate both cheeses and put the tapioca starch in a large bowl.

Heat the milk with the oil and salt in a saucepan until the mixture starts to bubble lightly around the edges.

Pour the hot liquid into the tapioca starch and stir with a wooden spoon until a sticky, springy dough forms.

Let the dough cool for 5 minutes. Meanwhile, line a baking sheet with baking paper and preheat the oven to 200 °C.

Work the eggs into the lukewarm dough one at a time. Then stir in the cheeses and distribute them evenly.

Shape small balls with damp hands and place them on the baking sheet with space between them, as they will puff up during baking.

Bake for 25 minutes, until the rolls are puffed, light golden, and firm to the touch.

Let the finished cheese rolls rest on the baking sheet for 3 minutes and serve them while still warm.