Paraguayan cheese is a vital ingredient in a lot of cooking, including chipa (see this post), and isn't usually eaten 'raw' (except occasionally in combination with honey or preserved fruit).
A friend and I walked to Itacurubi, one of the nearby villages, and visited her sister who lives on an estancia there - a kind of ranch. She showed me the presses used to make the cheese:
And here's a bonus picture of Demetria gleefully brandishing a flaming egg-tray. This comes into play when one of the cockerels gets eaten, because one of the stages of plucking and cleaning the bird is passing it through fire.
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