Search for Queso Blanco. Same thing. High heat and acid addition to the milk (typically vinegar, but maybe lemon/lime juice) prevents any fermentation in the cheese. The milk sugars (lactose) remains intact and keeps the cheese from melting.
Just like unfermented wort, this type of cheese can only be kept a short time before it starts to spoil.
Pretty simple cheese to make. Instant gratification - I might make this soon for my wife. Thanks!