The first records of Brazilian cheese bread date back to the 1950s. In the 1960s, the recipe was disseminated by the cook and businesswoman from Minas Gerais, Arthêmia Chaves Carneiro, who sold the delicacy in several restaurants in the state of  Sao Paulo . [1]

In other countries

THE  Paraguay , the  Uruguay  and the  Argentina  have a delicacy known as " chipa " (a name also used in the Brazilian state of  Mato Grosso do Sul ), whose difference to the cheese bread is its "U" shape. At  Colombia , a product very similar to cheese bread, except for the more traditional (flattened) shape, is the " pandebono ". Like cheese bread, pandebono has a spongy, low-density texture that hardens in a short time, characteristics that are attributed to the  sprinkle  azedo, known in the country as fermented almidón de yuca and which is obtained in a process identical to that used in Brazil. At the  Ecuador , there is the " pandeyuca ", which is exactly like the Brazilian cheese bread, in texture, shape and flavor. already in  Bolivia  if you consume the  cunapé