The pan de bono or pandebono is a type of Colombian bread whose main ingredients are cheese, cassava starch, and eggs. It is formed into small flattened buns and then baked. The type of cheese used is known as �queso costeño� its characteristics are slightly acidic and dry. This in a type of Colombian cheese. As I now live in California, I use cotija cheese. It is best to consume pandebono while still warm, minutes after baking them! The Pandebono (cheese bun) is typical of Colombian dish that is served at Christmas time, sometimes with hot chocolate; it can also be served for breakfast or snacks throughout the year. I prefer to eat them at breakfast time, but if I was in Cali, Colombia I would probably be eating them from a street vendor with iced oatmeal. There are currently a variety of recipes for Pandebono. Each recipe, very valid indeed, has variations to the amount and type of each ingredient. Here is my favorite recipe: