For the Bunuelos: Grind the white cheese very finely in a food processor until it's a smooth consistency.

In a large bowl, mix the ground cheese with cornstarch, beaten eggs, brown sugar, and salt until well combined.

Roll the mixture into balls approximately the size of golf balls.

Heat vegetable oil in a deep fryer or large pot to medium-hot temperature (around 325°F or 160°C).

Carefully drop the cheese balls into the hot oil and fry slowly, ensuring they don't stick together.

After a few minutes, increase the oil temperature slightly and continue frying until the bunuelos are golden brown on all sides.

Remove the fried bunuelos and place them on absorbent paper towels to drain excess oil.

For the Natilla: Dissolve the cornstarch in the milk in a large saucepan.

Add the brown sugar to the milk and cornstarch mixture.

Cook over low heat, stirring constantly with a whisk or spoon to prevent scorching.

When the sugar is completely melted and the mixture begins to thicken, add the cinnamon sticks or ground cinnamon.

Continue to cook for about 15-20 minutes, stirring constantly, until the natilla reaches a custard-like consistency.

After 15-20 minutes, if using cinnamon sticks, fish them out of the natilla.

Pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.

Cut the Natilla into chunks and serve with a Bunuelo, taking a bite of the Bunuelo and then the Natilla. Enjoy!