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Queso paraguay, or Paraguay cheese, its used because it almost doesnt melt and its a bit acid. Its a cheese made from curd, and it was made because they had to use EVERYTHING from the cow. Fun fact the horn of the cow and the hoves are used for Guampa, which is where you drink mate or terere (the cold version)
It kinda sucks in normal stuff, but if you want to make a good cheesy bread and other similar stuff, it works really well
