For 40 servings
650 ml vegetable stock
10 g thyme
19 g natrium citrate
500 g Emmentaler cheese, grated
500 g Parmesan cheese, grated
300 g flour
400 ml egg whites
500 g breadcrumbs
Cheese with thyme croquettes
Heat the stock and infuse with the thyme for 5 minutes.
Add the melting salt and dissolve it in the stock.
Mix the cheeses with each other and add, stirring little by little, over medium heat.
Stir into a homogeneous mass with a whisk and pour directly into silicone moulds or pan sheet.
Cool back and cut into the desired shape.
Cover with flour, dip into egg whites and cover with breadcrumbs.
Deep fry the croquettes at 180°C in neutral vegetable oil or fat and serve immediately.