Typical Nicaraguan cheese eaten with most meals and made in the home traditionally. A soft, fairly mild cheese (although with age it becomes harder and more sour!). You may not like it to begin with but my advise is to persevere as you can acquire a liking for it. The fresher the better in my view and a tip is to put cuajuada onto ayote or chayote (especially if it is too watery) as it adds a bit of flavour as it melts in! It is also melted down to ‘crema’ and given with some meals…this has quite a strong, sharp flavour which is ok, but better fresh I think.