Spain, 14th c.
Recipe by Daniel Myers
This recipe is probably meant to be served as a sort of sauceor condiment for meat, and as such it likely needs more water or oil. As written below it makes a goodtopping for crackers or other hors d'oeuvres and may also be useful for making cheesy garlic toast. Note that the use of raw egg yolks could pose a risk of food-borne illness unless pasteurized eggs are used.
1 cup grated parmesan
1 clove garlic, minced
1 Tbsp. water
1 tsp. olive oil
1 egg yolk
Grind all ingredients together with a mortar and pestle (or a food processor).
XVIII Allos Quesos. Si vols fer allos quesos, hages formatge magre blanc e pica'l ab allsensems. E quan serà ben picat, mit-hi un poc d'oli e destrempa-ho ab aigua tèbea que no haja bullit. Si hi mits dedins quatre o cinc mujols d'ous, ja serà molt millor,majorment si els dónes ab carn.
XVIII Garlic Cheese. If you want to make garlic cheese, take dry whitecheese and grind it together with garlic. When it is well ground, put in a little oil or mix it with lukewarm water that has not boiled. If you put in four or five egg yolkes, it will beeven better, especially if it is served with meat.