Manioc starch (also tapioca starch) is a grain-free flour derived from the cassava root (also called yuca); it is a starchy, slightly sweet white flour. We use a proprietary blend of sweet and sour tapioca starches which gives Mãní pão de queijo its unique characteristics, a crunchy crust and a chewy interior. Our tapioca starches are “all natural,’’ GMO-free and kosher certified.
Cotija is a hard cow’s milk cheese that originated in Mexico. It is named after the town of Cotija, Michoacá. Cotija cheese is produced only from July through October, using the milk from cows that graze on the abundant grass that grows naturally on the mountains only during the rainy season. It is that diet that produces the milk that gives the cheese its unique color and flavor. Its subtle flavor is quite similar to Queijo de Minas, the Brazilian cheese used in the original recipes for pão de queijo in Minas Gerais.
A hard, Italian cheese made from cow’s milk, it has a nutty, salty flavor and is delicious as a topping or incorporated into dishes. Our own blend of parmesan and Cotija cheeses gives Mãní Pão de Queijo its unique color and flavor.
We use specially selected Northern California 2% skim milk from cows that are not fed growth hormones.
One of civilization’s oldest crops, safflower is commercially cultivated for vegetable oil extracted from its seeds and prized for its high level of monounsaturated fatty acid.
We only use pasteurized eggs.
Salt is a mineral that is composed primarily of sodium chloride. It is essential in small amounts for animal life. It is also one of the basic tastes we experience on our palate. One of the oldest, most ubiquitous food seasonings, a dash of salt balances and enhances flavors in most everything.
Allergy information: Our products contain milk and eggs.