SC - Repost: carrot pie

[Sue Clemenger]

I'd love to try this, but I'm really unfamiliar with Spanish cooking, so
I'm not "getting" the references to the types of cheeses given in the
recipe.  Anybody out there on the list with ideas on this?
- --Maire

Robin Carroll-Mann wrote:
> <much snippage>
>" [use] a pound of
> Tronchon cheese and a pound and a half of buttery Pinto cheese,
> and six ounces of fresh cheese,"