[Sca-cooks] cheese of Aragon

[Daniel Myers]

I swear, the first thing I thought when I saw this subject line was
"Cheeses of Nazareth"

If it's supposed to be a gooey, cheesy sort of casserole then I'd
suggest provalone - it won't turn to lead like mozzerella can - but I'm
not sure how period it is.  If on the other hand the cheese is more for
flavoring, then parmesan might be a good choice - it appears in Italy,
and there's a strong link between Italian and Catalan cooking.

Other than that, you could look for a Basque variety of cheese - that
being where Aragon used to be.

On Thursday, June 20, 2002, at 07:32 PM, Susan Browning wrote:
> I am looking at a Catalan recipe for an eggplant casserole, and it
> specifies
> cheese of Aragon.  Any ideas as to which type of cheese would work for
> this
> recipe?
>
> Eleanor d'Aubrecicourt

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  Edouard Halidai  (Daniel Myers)
  http://www.bookofrefreshments.com/doc/
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