This cheesy bread has a wonderful, spongy texture, and are a lot easier to make than you might think.
Almojábanas are a type of cheese bread that is very popular in Colombia, especially in the region of Cundinamarca and Boyacá. They're very similar to pandebonos and pandequesos. I previously shared the recipe to make pandebonos, which are made with tapioca starch and costeño cheese. Almojábanas have a very similar texture but are made with cuajada (another type of white cheese) and cornmeal (to make arepas). Every now and then I seen a recipe where they also make them with tapioca starch, cornstarch and costeño cheese, but if you really think about it, with those ingredients you're practically making pandebonos and not exactly almojábanas... just sayin'.
Of course, making these almojábanas here in the U.S. is a lot easier for me if I use queso fresco, a white Mexican cheese that I pretty much use on a daily basis. If you have the luxury of being able to find cuajada where you live, or the time to make it, all you have to do is let it dry so that it's easier to grate. But, in all honesty, they come out just as delicious with the queso fresco.
Many, many people wrote me requesting this recipe ever since I started my blog, and I'm finally able to share it with you. You'll see that they are much easier to make than you thought, and that there is no secret for them to come out with that gorgeous golden brown color and that beautiful spongy texture.