Beat the lard or butter till softened. Add the eggs and keep beating. Add salt and grated cheese. Add the almidon, adding milk to make a slightly crumbly mixture. (Texture is such that dough can form balls, but can also crumble up again.) Gently mix in the diced cheese.
Heat a little butter or lard in a frying pan. Add crumbly dough to thickness desired. Press dough down gently with your hand so it sticks together. You can make it anywhere from 7mm thick to an inch thick, but the latter is harder to cook without burning. Turn, using a plate if necessary.
Serve with Paraguayan Cocido.