Jersey Milk and Rosemary Pão de Queijo

Preheat oven to 350°F (175°C).

In a saucepan, combine Jersey milk and vegetable oil. Bring to a simmer over medium heat. Do not boil.

Remove from heat and immediately pour the hot milk and oil mixture over the tapioca flour in a mixing bowl. Stir quickly to combine. The mixture will be lumpy.

Let the mixture cool slightly for about 5 minutes. This step is important so that the eggs don't cook when added.

Add the egg, Parmesan cheese, chopped rosemary, and salt to the mixture. Mix well until a smooth, slightly sticky dough forms. You can use your hands to knead it if necessary.

Using slightly wet hands, roll the dough into small balls (about 1-inch in diameter).

Place the dough balls on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, or until golden brown and puffed up. They should sound hollow when tapped.

Let them cool slightly before serving. Pão de Queijo is best served warm.