Rinse the cheese in abundant fresh water and chop with abandon. Put the two liters of waters in a pot and add the cheese. Turn on the burner. Bring the cheese to a boil and simmer for ten minutes or so, then strain, preserving the cooking water. Do not under any circumstances throw away this water; a spectacular village bread can be made with it. Melt the butter in a separate pan and add the boiled cheese, lightly sautéeing and melting it for three to five minutes. Enjoy!