parmesan and provolone can also be seen in unique takes of the classical recipe - soft cheeses like gorgonzola, mozzarella or brie are used, the result is a more porous bread, with a more tender texture.

throughout the world there are products similar to cheese bread - in colombia they make pan de bono, in paraguay and argentina, chipá and in ecuador, pan de yuca.

russia has a product almost identical to brazilian cheese bread, but made with wheat flour instead of cassava.