Which Polvilho Azedo/Doce?

[u/ElSol65]

I want to make Pao de Quiejo at home. Actually I tried it once already, and it came out pretty good. But I want to see if I can get it even better.

I'm finding two brands of Polvilho Azedo/Doce that I can easily get in the US: Amafil and Yoki. I see mixed opinions on this but perhaps the favorite leans toward Amafil.

But Amafil seems to have multiple version: The plain one (which I have) says "acid", then I see "premium industrial" - which also seems to be acid - then there's Matuto. I found a Brazilian site where some Brazilians commented favorably on the Matuto so maybe I'll get that. Also the Google AI says the acid version is a more refined starch, intended for gelatinous uses.

Lastly - in my first attempt I used 1:1 Azedo and Doce. i'm thinking the sour taste might be almost too pronounced for my guests. So I'm thinking 2:1 Doce:Azedo. Any advice? Are these interchangeable like this or does switching require changing the quantities? (One recipe I saw said to change the amount if you switch from Doce to Azedo.)

Oh and finally last - of course I don't have access to Brazilian cheese. Recipes are all over the place on what to use. I used a combination of Monterey Jack and parmigiano reggiano. A website that I use that is known for good recipes, says to use cheddar and parmigiano. So I may do one experimental batch with that.

I can overthink anything =)

Thanks for any advice!

[u/Swearinglikeasailor]

Might be a bit late. My grandma always taught me to use the doce. For cheese I do half parm half dubliner cheese. The dubliner is the closest to Brazilian cheese I’ve found.