It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja).

In Latin America it is popular in Colombia, Venezuela, and in the Central American countries of El Salvador, Honduras, Nicaragua, and in the northern region of Costa Rica.

[1] Raw warmed milk is mixed with rennet or plant extracts and left to curdle.

It was traditionally made in a wooden vessel called kaiku and heated with a red-hot poker, giving it a distinct faintly burned taste.

In Nicaragua, salt is usually added to the cuajada, which is eaten with güirilas and other dishes A similar product named coalhada(Portuguese for "curdled") is found mostly in Brazil, and its consumption is widespread in Northeastern Brazil and rural areas in other regions, where traditional recipes are more common.