These are traditional arepas made from dried corn kernels, nowadays prepared that way mostly on farms. They are served with cheese on top, added after cooking. They are cooked on the grills directly over the heat, or on an asador de arepas*, a special cooking pan that is basically a flat-surfaced pan made of very thin metal, which has over it another very thin metal rack.
You can also form arepas with cheese already mixed into the dough. In that case, add about 1 cup (½ pound) of grated white farmer’s cheese to the corn after it has come out of the grinder, and before forming the balls.
Maiz peto is what we call the corn that is dried and sold in bags at the market.