Warm, doughy, clouds of cheese.
starch is fermented before processing, resulting in a pleasantly sour taste; it is called for in most cheesy bread recipes throughout South America. Thestarch is unfermented and is also used in some cheesy bread recipes, but most often it finds its way into desserts.
Regardless of what cheese you choose, one of the biggest factors is whether you use chopped or shredded cheese. The bread made with chopped cheese was lighter and had melty pockets throughout, while the bread made with shredded cheese was dense and heavy. This makes perfect sense if you look at the differences in volume between chopped and shredded cheese of equal weight.
Some recipes call for scalding the milk and others use cold milk instead. Dough made with scalded milk more evenly incorporates the cheese and bakes up into a uniform, round roll. On the other hand, dough made with cold milk leaves little clumps of cheese, which will burst through the bread's crust during baking to form a crisp and crackly edge. It's just a matter of personal preference, as well as regional habits—feel free to choose to scald or not scald.
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