 Many breads in Paraguay, Brazil and Northeast of Argentina are made with flour and cheese, like chipa, sopa paraguaya and pão de queijo.In the Rio de la Plata region sopaipillas are called torta frita and are fried in cow fat, other type of bread that is commonly found is "galleta de campaña", a grease dough made of layers, "roscas" are a type of bread in Uruguay that is commonly eaten on "semana santa" (Easter), they are usually filled either with "chicharrones" or quince cheese.