Grated Emmental

A cooked pressed cheese, its specific aging produces carbon dioxide (forming the famous "holes"). Structurally, its protein network is long and particularly elastic. Subjected to dry heat (broiling), it melts and strings intensely before polymerizing into a golden, crispy, and protective crust (lactic Maillard reaction). It is the perfect thermal shield for gratins dauphinois or traditional French onion soup.