Description
A culinary technique involving grilling bread and cheese together.
Technical
The Maillard reaction occurs when the bread and cheese are grilled, resulting in the formation of new flavor compounds. The browning of the bread is due to the caramelization of starches and the breakdown of sugars. The melting of the cheese is due to its low melting point and the application of heat.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
toastysavorybutterycaramelizednuttycreamy
Compounds: diacetyl, 2-acetyl-1-pyrroline, furaneol, methional, 2,5-dimethylpyrazine
Wine Analogy
Buttery Chardonnay
Coffee Analogy
Caramel Latte