The word ‘Cuajada’ means ‘curdled’ in Spanish. Famous in the north-eastern regions of Spain, earlier it was made from ewe’s milk, but it is industrially made from cow’s milk at present. During preparation, raw warmed milk is blended with rennet or plant extract, and left to curdle. Traditionally it was made in a wooden recipient known a ‘kaiku’ plus heated with a red-hot poker to give it a distinct slightly burned taste. This cheese has smooth, creamy and a bit delicate texture though sugar or honey is added to it for consumption. It’s rich in calcium and high in calories, and also pairs well with dessert wines.