Hello Morfeo, sorry I don't know how to makit it, but to help a little for others:
1) Some info on Wikipedia that I expect you've already found: "Queso Palmita is a soft, watery, fresh white cheese with big holes, produced from pasteurized milk. The Palmita cheese is usually made in a large circular containers where ingredientes are mixed slowly for 2 to 3 days until settled. Then the containers are set for an additional 10 days until coagulation. It is imperative that the cheese reaches an optimum level of saltiness. In other words, the cheese tastes very salty to newcomers. It is packaged into pressed wooden boxes prior to distribution. Once the cheese is packaged, it must be sold within two to three days due to the sweating of the cheese from the boxes. Queso Palmita is originally from the Zulia State in northwestern Venezuela, which is the main source of dairy products in the country."
2) On this Stafford Texas, USA based companies website
you can see some pictures of this cheese, indeed it can be holy. Surprisingly Stafford is only 30 min drive from my house, maybe a road trip is in order!
3) On the video below of making cooking banana torte you can see pictures of this cheese which is very very holy.
4) Couple images of Queso Palmita off web attached below.