Preparation
In a large bowl, mix grated cheese, yucca starch, sugar and salt (if the cheese is not salty).
Finally add milk, pouring little by little until you get a smooth, but not dry, dough.
Remove the dough from the bowl and place it on a table sprinkled with some yucca starch. Knead until the dough is smooth and even.
Make small balls. With the forefinger, make a small hole at the bottom of each ball.
Place the cuñapés on a yucca-starch-sprinkled baking sheet, with the hole in direct contact with the sheet.
Bake at a high temperature (American oven: 419ºF; European oven: 217ºC) for twenty to twenty-five minutes, or until cuñapés are golden.
