Buñuelos Colombianos

Crumble or grate the two cheeses together, making sure that they are grated very finely. Mix the cheese, cornstarch, tapioca starch, brown sugar, baking powder, salt, eggs and butter in a large bowl until well-blended. Knead the dough until it is smooth. It will be soft but should not be sticky and firm enough to shape into balls. Add more cornstarch if the dough seems too wet. If the dough seems too dry or crumbly, add a small amount of milk, 1 to 2 teaspoons at a time until it is smooth. Take about 2 tablespoons of dough into the palms of your hands and shape the dough into a very smooth ball. Heat several inches of oil in a heavy pot to 325 degrees. Add the buñuelos, a few at a time, and cook. They will sink to the bottom, then rise and expand. Cook for 10 to 12 minutes, or longer if needed, turning them occasionally until they are golden brown. Drain on a plate lined with paper towels. Serve warm or at room temperature. Yields about 20 buñuelos.