tonberrytoby posted:

Probably something intense with medium saltiness to contrast the sweetness and a hard texture to go against the mushiness of the other ingredients. Last time I made something remotely similar I went for a Kristallkäse, that is a especially crunchy Le Gruyère.
If it was sliced meat instead of shredded, I would go for an intense camembert or brie variation. I prefer Le grande rustique here, or Le Delice.

I might also try a Gudbrandsdalsost, or other brown cheese, to go along with the sweetness instead of counteracting it. But it will probably more of a gimmick.

It mostly depends what is sold in your area, cheese is more regional then you think.