Recently picked up some "Colombian cheese" at a local supermarket with an emphasis on international products (Fresh Supreme, Philadelphia, PA--large immigrant population locally). Husband shredded some for a casserole and it did not melt--it kind of shriveled. The label is now lost, but vinegar was listed as an ingredient, it was pasteurized, and I'm pretty sure it's a cow's milk cheese. I'm just gnawing on a piece now. The texture's a bit more rubbery than an aged cheddar, and it's mild and not at all salty.
Has anyone else met the mysterious Colombian cheese? and any interesting suggestions on what to do with it?