for those bashing the recipe, you really need to pay attention to the ingredients and know wtf they are making.
It's literally oil-cured cheese, he isn't using fresh tomato, but dried (likely sundried), which is actually perfect for it since he lacks herbs and seasoning over there. I bet that he's just making an ad-hoc version of queso en aceite which is pretty delicious in its own right (and soggy is wrong since the oil preserves the texture of the cheese while also infusing it with whatever flavour is in the oil, in this case, sundried tomato, which is not a bad pairing at all since it's umami on top of umami.
At room temperature, they can last for months, so for a society lacking refrigeration, this would DEFINITELY spread like wildfire.