Kaas Krankenwagen

Yield: 4 Servings

Prep time: 20 mins | Infusion: 30 mins | Cook: 5 mins

Ingredients

The "Emergency" Cheese Core

200g Aged Gouda or Gruyère (grated)

100g Emmental (for maximum stretch)

250ml Full-fat Milk

20g Sodium Citrate (the "structural medic" for a perfect emulsion)

The Recovery Elements

4 slices Brioche or Sourdough (thick-cut)

50g Salted Butter

1 clove Garlic (halved)

1 tsp Smoked Paprika (for the "siren" red hue)

The Infusion

2 sprigs Fresh Thyme

1 Shallot (sliced)

100ml Dry White Wine (Riesling or Sauvignon Blanc)

Preparation

1. The Infusion

In a small saucepan, simmer the white wine, shallot, and thyme until the liquid is reduced by half.

Strain the liquid and set aside. This concentrated "tonic" provides the acidic backbone needed to balance the heavy dairy.

2. The Molecular Cheese Emulsion

Bring the milk and the wine reduction to a simmer in a heavy-bottomed pot.

Whisk in the sodium citrate until fully dissolved.

Gradually add the grated Gouda and Emmental, whisking constantly over medium-low heat. The sodium citrate will prevent the fats from separating, resulting in a silky, liquid-gold texture that stays fluid even as it cools slightly.

Stir in the smoked paprika at the end for color.

3. The "Transport" Vessels

Rub the bread slices with the cut garlic clove.

Melt butter in a cast-iron skillet and toast the bread until deep golden brown and structural—strong enough to carry the weight of the cheese.

The Assembly

The Docking: Place two thick slices of toasted bread in the center of a wide, rimmed plate.

The Deployment: Pour the Cheese Emulsion generously over the bread, allowing it to pool around the edges like an overflowing "emergency" delivery.

The Signal: Dust a thin line of smoked paprika across the top and garnish with a single fresh thyme leaf.

Chef’s Note: The name translates to "Cheese Ambulance"—designed as the ultimate recovery dish. The use of sodium citrate is essential here; it allows you to create a cheese sauce with the intensity of aged Gouda but the texture of silk, ensuring it never becomes "clumpy" during transport from plate to palate.