Handkäse - a very regional speciality- prepared differently

I bought a regional cookbook and part of it is written in local dialect. The sour milk cheese is nearly fat free and is eaten here regularly with oil, vinegar and chopped onions. This 3 ingredients are called the music.
Well, you will hear the music later.

The recipe called for a deep fried cheese that went through flour, and double through eggs and breadcrumbs.
It is served with a Greek yogurt with lots of fresh herbs, some dried onion and garlic.

I used a cheese that was on the ripe side. When these cheeses are young, they have a solid white center and the more they ripen, this center goes away. I hate to eat the cheese when it has a white kernel in the middle, it tastes flat then. But I think for a frying of that cheese, one with a white center would have been better. Mine went completely liquid just in a couple of seconds in the fryer and some of the cheese went out into the oil.

I am not a huge fan of this recipe. The dip was absolutely needed to cut through the intense taste.