Little Cheese (Queijinho do céu)

In a saucepan, place the grated cheese and water

Mix well over low heat

Stir only until the cheese dissolves

Cook at a simmer until the mixture forms a thread that breaks when lifted to the surface

Add the ground almonds and cook, stirring constantly, until the bottom of the saucepan is visible

Remove from heat and spread into a refrigerator

Let it cool, covered with a cloth, for 4 hours or overnight

Prepare the filling: Mix the grated cheese with water

Heat over low heat and stir only until the cheese dissolves

Cook at a simmer until the mixture forms a thread that breaks when lifted to the surface (test by lifting some of the liquid between your thumb and index finger)

Let it cool and mix in the egg yolks

Return to low heat, stirring constantly, until the bottom of the saucepan is visible

Remove from heat and let it cool

To make the little cheeses: Make a ball with 1 tablespoon (chá) of the prepared ground almond mixture

Dust with confectioner's sugar and use your index finger to create a depression in the center, then swirl the cheese around it

Fill with 1/4 tablespoon (chá) of the egg yolk filling

As you go along, lift the edge towards the center and close the opening by shaping into little cheese shapes

Make about 50 little cheeses.