Nowadays these are the arepas made in homes in the cities, because they are much easier to prepare for everyday breakfasts. These are what I give my daughters Daniela and Cristina for breakfast.
Place the cornmeal, water, butter and salt in a bowl; mix with your hands for about 30 seconds until it has taken the consistency of a paste. Let it rest 5 minutes. Knead with your hands about 1 more minute until a ball of dough forms.
Make an indentation in the ball with your hand, add the cheese, and knead 1 minute more. Divide and form into 4 small balls.