[Sca-cooks] Welserin #177

[Terry Decker]

Parmesan would likely work, but an aged Parmesan.  This isn't a sweet dish, 
there is no sugar added beyond what is in the apples.  The spicing has a 
little bite, so I might try an aged Emmenthaler or Provolone to round out 
the flavor.  You'll probably need to experiment to get what you like.

Bear

-----Original Message----- 

Greetings, All!

Looking for suggestions as to what kind of cheese to use for this recipe:

177 To Make an Apple Tart
Take apples, peel them and grate them with a grater, afterwards fry them in
fat.  Then put in as much grated cheese as apples, some ground cloves, a
little ginger and cinnamon, two eggs.  Stir it together well.  Then prepare
the dough as for a flat cake, put a small piece of fat into it so that it
does not rise, and from above and below, weak heat.  Let it bake slowly.

She specifies Parmesan cheese in some other recipes, though those are more
savory-sounding.  Would this be a softer cheese instead of Parmesan?

Many thanks,

Helena