The Boro Parmo (UK)
 

How many have heard of or even tried the (famous) Boro Parmo?

My only encounter was at a "set lunch", making up a Rotary Club meeting In Kirkudbright, Scotland in the early 80s. I recall the Scottish version of "Bechamel" as obviously an adaptation of a ancient recipe developed to caulk the seams of Norse long ships.

Not something to rave about, it's matched by a regional offering hereabouts, a breaded, fried chicken filet topped with "Chili con Queso" then browned under a broiler, more piquant, but obviously from the same culinary academy.

Would there be a specific cheese required?

The traditional and time honored recipe - a foundation stone of TexMex cuisine - involves - best in an aging "Crock Pot for home cookers - a two pound carton of "Velveeta" (a blending of soft cheese from an unknown cave with a good grade of wallpaper paste) with a can or two of "Rotel tomatoes with Green Chiles" to add desired piquancy. "Pace's Picante" can be substituted, as well as any number of ghastly canned products called ambitiously "Nacho Cheese". Restaurants often whup up a tub of Bechamel and add some Cheddar, diced tomatoes and chopped jalapenos in escabeche to "taste".