Preheat your oven to <temperature>220<unit>ºC</unit></temperature>

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 the balls using a spoon. The pão de queijo dough is ready

Grease a baking sheet with a brush dipped in oil

Place the dough balls on the tray, leaving a space between them

Bake in the oven at <temperature>220<unit>ºC</unit></temperature> for 10m in a traditional oven or 6m in one with a rotating heat, until golden brown. The pão de queijo is ready

Enjoy this crunchy treat!