Place <quantity>250<unit>g</unit></quantity> of sour tapioca starch and <quantity>250<unit>g</unit></quantity> of sweet tapioca starch in a large mixing bowl

Add <quantity>4<unit>g</unit></quantity> of flaky salt and <quantity>2<unit>g</unit></quantity> of black pepper powder

Add <quantity>200<unit>g</unit></quantity> of grated comté cheese and <quantity>300<unit>g</unit></quantity> of grated emmental cheese. Mix all of the ingredients

Make a well in the center of the bowl. Crack <quantity>2</quantity> eggs

Add <quantity>150<unit>ml</unit></quantity> of water and <quantity>150<unit>ml</unit></quantity> of vegetable oil to a hot pan on high heat

Add <quantity>150<unit>g</unit></quantity> of milk. Bring liquid to a boil

Pour the liquid around the edge of the mixing bowl. Be careful not to cook the eggs

Wait 2m for the liquid to cool. Mix the dough vigorously with your hands, working from the inside of the bowl, outwards

Form balls about the size of a tablespoon

Heat half a saucepan with vegetable oil to <temperature>180<unit>°C</unit></temperature>

Submerge the dough balls in the oil and fry them until golden brown. Take them out and drain them on a paper towel

Enjoy the fried pão de queijo! It can be eaten on its own or with your favorite sauce or dressing!