Paraguayan cheese bread, known as chipa, is a traditional cheese bread made with yuca starch, eggs, cheese, butter, and milk, baked in a hot oven until golden.
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This Paraguayan cheese bread recipe uses simple ingredients and a traditional hand-mixed dough to produce soft, cheesy chipas with a lightly crisp exterior.
The dough is easy to shape and bakes quickly, making it ideal for breakfast, an afternoon snack, or as a side to mate cocido.
If you enjoy this version, you may also like my Chipa Mestizo, Chipa Pirú, or Chipa Kaburé, which are popular variations of this classic Paraguayan cheese bread.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Yuca starch (tapioca starch): The traditional starch that gives chipa its chewy texture.
- Eggs: Provide structure and help bind the dough.
- Butter: Adds richness and tenderness. It can be substituted with lard or a butter alternative such as Smart Balance.
- Shredded cheese: Gives chipa its signature salty, cheesy flavor. Semi-soft cheeses melt best.
- Milk or buttermilk: Adds moisture, helping the dough come together smoothly.
- Kosher salt: Enhances the flavor of the cheese and dough.
- Anise seeds (optional): Add the traditional Paraguayan aroma.
- Baking powder (optional): Creates a slightly lighter texture.
How to Make Paraguayan Cheese Bread
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 500°F (260°C). Line two 13×18-inch baking sheets with parchment paper.
- In a large bowl, combine the yuca starch, salt, anise seeds, and baking powder if using.
- Transfer the dry mixture to a clean work surface and form a well in the center. Add the butter and eggs to the well. Using your fingers, cream the butter and eggs together until evenly incorporated. The mixture may appear slightly curdled - this is normal.
- Gradually incorporate the starch mixture until a coarse crumb forms.
- Add the cheese and mix until evenly distributed.
- Slowly pour in the buttermilk, a little at a time, kneading as you go. Add only enough liquid to form a soft, cohesive dough. You may not need the full amount.
- Using the heel of your hand, knead the dough by pushing it away from you, then gathering it back with a bench scraper. Continue for 4-5 minutes, until smooth and uniform. The dough should no longer stick to your hands or the work surface and should feel soft and pliable.
- Cover with a clean kitchen towel and let rest for 15-20 minutes.
- Divide the dough into portions of approximately 130 g each. Roll each portion into an 8-inch log, then bring the ends together to form a ring. Slightly overlap and press gently to seal.
- Place the shaped rings on the prepared baking sheets, leaving space between each one.
- Bake for 12-15 minutes, or until lightly golden and puffed. Do not overbake. Serve warm for the best texture and flavor.
Hint: If the dough feels dry or crumbly, add a small splash of milk. If it feels sticky, knead in a little more yuca starch until smooth and easy to shape.
Storage, Make Ahead, & Freezing
Storage: Store in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough and refrigerate it tightly covered for up to 24 hours before shaping and baking.
Freezing: Shape the dough, place the pieces on a lined baking sheet, and freeze until firm. Transfer to a freezer bag or an airtight container and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Camila's Tips & Variations
- Dough too dry: Add a small splash of milk until the dough comes together.
- Dough too sticky: Knead in a little more yuca starch until smooth and easy to shape.
- Rest the dough: Let it rest 10-15 minutes before shaping so the starch hydrates and the dough becomes easier to handle.
- Cheese choice: Use semi-firm cheeses that melt well. A mix of cheeses adds depth and texture.
- Kneading: Knead until the dough is smooth and slightly elastic; this helps the chipas hold their shape while baking.
- High heat baking: Bake in a very hot oven so the outside sets quickly while the inside stays soft.
- Traditional flavor: Add anise seeds for the classic Paraguayan aroma.
Frequently Asked Questions
Why is my chipa dough crumbly and not coming together?
The dough likely needs a little moisture. Add a small splash of milk and knead until it forms a smooth dough.
What type of cheese works best for chipa?
Semi-soft cheeses that melt well work best, such as queso Paraguay, queso panela, queso fresco, queso blanco, queso menonita, low-moisture mozzarella, or a Mexican cheese blend.
Why are my chipas hard instead of soft inside?
They may have baked too long or at too low a temperature. Chipa bakes best in a very hot oven so the exterior sets quickly.
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Recipe
Paraguayan Cheese Bread (Chipa)
Ingredients
- 500 g yuca starch (also known as tapioca starch)
- 150 g softened butter - I use butter in this recipe for its flavor , but you can also use pork lard, or a butter alternative such as Smart Balance
- 2 large eggs at room temperature
- 1-½ teaspoons kosher salt , or to taste
- 50-150 ml buttermilk or whole milk , as needed
- 250 g panela cheese or queso blanco , crumbled
- 1 tablespoon Anise seeds - Optional but highly recommended
- 1 tablespoon baking powder - Traditional Chipa doesn't include baking powder , but I like to add it to make the dough lighter and fluffier.
Instructions
- Preheat the oven to 500°F (260°C). Line two 13×18-inch baking sheets with parchment paper.
- In a large bowl, combine the yuca starch, salt, anise seeds, and baking powder if using.
- Transfer the dry mixture to a clean work surface and form a well in the center. Add the butter and eggs to the well.
- Using your fingers, cream the butter and eggs together until evenly incorporated. The mixture may appear slightly curdled - this is normal.
- Gradually incorporate the starch mixture until a coarse crumb forms.
- Add the cheese and mix until evenly distributed.
- Slowly pour in the buttermilk, a little at a time, kneading as you go. Add only enough liquid to form a soft, cohesive dough. You may not need the full amount.
- Using the heel of your hand, knead the dough by pushing it away from you, then gathering it back with a bench scraper. Continue for 4-5 minutes, until smooth and uniform.
- The dough should no longer stick to your hands or the work surface and should feel soft and pliable.
- Cover with a clean kitchen towel and let rest for 15-20 minutes.
- Divide the dough into portions of approximately 130 g each. Roll each portion into an 8-inch log, then bring the ends together to form a ring. Slightly overlap and press gently to seal.
- Place the shaped rings on the prepared baking sheets, leaving space between each one.
- Bake for 12-15 minutes, or until lightly golden and puffed. Do not overbake. Serve warm for the best texture and flavor.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
