Paraguay's beloved cheese bread ring, made from cassava starch and fresh cheese, traditionally baked in a clay oven around Easter and eaten as a snack any time of year.
Combine the cheeses and butter
Mix the crumbled queso fresco, grated Parmesan and softened butter together until well combined.
Add eggs and milk
Beat in the eggs and milk until the cheese mixture is smooth and creamy.
Work in the cassava starch
Add the cassava starch, anise seeds and salt and knead by hand until a smooth, slightly sticky dough forms.
Rest the dough
Let the dough rest for ten minutes so the starch fully absorbs the moisture.
10 minShape into rings
Divide the dough into portions and roll each into a rope, then join the ends to form a small ring.
Bake until golden
Bake the rings in an oven preheated to 200°C for about twenty minutes, until golden and firm on the outside.
Serve warm
Let the chipá cool for five minutes, then serve warm.
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