Brazilian cheese bread (Pao de Queijo) originated from African slaves who worked in the mining industry in Brazil. Common flour in that region was a rarity (and a luxury), so the local population began to work with cassava root. However, the product obtained from it is something between flour and starch (and closer to the second). There was no cheese then either, they did without it. But over time, life has improved, the number of products has increased and now Pao de Queijo is the business card of Brazil.
For Brazilian cheese bread, it is necessary to take the flour (often called "starch") of tapioca, and not the balls that can be found on sale.
You will need soft cheese (such as mozzarella) and hard cheese (such as Parmesan).
Pour the milk into a saucepan, add the butter and salt and bring to a boil.
Turn off the heat, add flour, and knead the dough.
Add the egg and mix it into the dough.
Add the cheeses.
Moisten your hands with water and make balls. Put them on a baking sheet. Bake for 15-20 minutes, at 180 degrees, until Golden brown.