Break the eggs – separate the whites from the yolks and place them in two containers (carefully add the whites to a clean and dry high container, e.g., a blender container – there must not be even a trace of yolk). Add a pinch of salt to the whites and beat them into stiff peaks using a mixer or kitchen whisk.

Add the cheese to the yolks and mix and mash thoroughly until a uniform mass is obtained.

Combine the egg white foam with the yolk mass.

Preheat the oven to 180°C. Use a spoon to lay out the mixture on a baking tray lined with baking paper (1 tablespoon per roll). Keep a few centimeters between each roll. Put in the preheated oven for about 15-20 minutes. Be careful not to burn the rolls. Turn off the oven when they are golden brown. Leave them in the oven for a moment.

Eat warm or cold. Store in the refrigerator in a closed container for a maximum of 3-4 days (with baking paper between each). Rolls can be reheated in a toaster, on a pan, or in the oven.