Quote:
Originally Posted by aesir23
Well I was shocked to discover they do that here in Vermont, but I've never heard of it being a southern thing, I thought it was a New England thing.
(I'm from Wisconsin, originally, where we keep our apples away from our cheeses, for the most part.)
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Actually, apples are not a big Southern fruit. They don't grow in large areas of the region. You have to get up into the mountains before you see them.
I happen to prefer apple pie to peach cobbler but my grandmother had only a recipe for latter and not the former.
Come to think of it she didn't do a lot with cheese either, It probably wasn't very attractive in the days before widespread refrigeration.
Also in traditional regional cuisine it was cornbread and dumplings rather than wheat bread and pasta. The "hard" wheat varieties that make good bread flour burn up in the Southern summer heat. It was all "soft" wheat varieties grown in the winter.