1. Combine the water and salt in a saucepan and bring to a boil. Pour in the corn meal and cook, stirring for about 5 minutes, or until the mixture is thick and smooth. Remove from the heat and stir in the cheese, mixing well. Cool.
2. Take out by spoonfuls and form into cigar-shaped cylinders about 5 inches long and 1 inch in diameter. Heat oil or lard in a large, heavy frying pan and fry the sticks until golden brown. Drain on paper towels and serve warm as bread or with drinks.