1 cup canola or vegetable oil, plus extra for hands
2 Tbsp salt
500 grams (1 bag) polvilho doce (sweet manioc starch)
500 grams (1 bag) polvilho azedo (sour manioc starch)
1 cup Parmigiano-Reggiano or asiago cheese
2-1/2 cups white sharp Cheddar cheese
Preheat oven to 350°F. Prepare two baking sheets with Silpat (silicone liners) or line with parchment paper.
In a glass measuring cup, boil the water, oil and salt together in a microwave (approximately 4 minutes on HIGH), and add to a large mixing bowl. Stir in the two manioc starches; the mixture will be very dry. Let cool for a few minutes until you can mix it with your hands.
Add the eggs, and mix well with your hands until the dough no longer sticks to the sides of the bowl. Add all of the cheese, and mix well, with your hands, to form a very soft dough.
Form into balls about the size of a walnut, using oil on your hands so that the dough won't stick, and place on sheet pans approx 1-1/2" apart. Bake for 25 minutes until puffed and golden. Test; if still very moist inside, turn oven down to 325°F and bake 10 more minutes.