{"id":37422,"date":"2019-10-29T16:17:38","date_gmt":"2019-10-29T20:17:38","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37422"},"modified":"2023-02-26T09:06:44","modified_gmt":"2023-02-26T14:06:44","slug":"rock-on","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/","title":{"rendered":"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re"},"content":{"rendered":"\n

C<\/span>ave-aged cheeses are cool. Or at least they are for a few months.<\/p>\n\n\n\n

Emmi USA\u2019s Kaltbach\u2122 Le Gruy\u00e8re\u00ae AOP is easily recognizable, with its rustic brown rind and smooth, crumbly paste. Flavorful without overwhelming the palate, this grass-fed cow\u2019s milk cheese is aged in one of the most unique locations in the world.<\/p>\n\n\n\n

Deep under the Alpine Valley of Switzerland lies a 22 million-year-old sandstone cave. Kaltbach Cave is named for the tranquil river that runs through it; the German kaltbach <\/em>literally means \u201ccold creek.\u201d In 1993, bi-continental cheese producer Emmi Roth purchased the cave as an aging space for their award-winning cheeses.<\/p>\n\n\n\n

No one knows exactly when cheeses were first aged in caves. However, the stable humidity and naturally occurring minerals and bacteria found in caves provide the perfect place for young cheeses to develop singular nuances. In the US, more and more affineurs are turning to abandoned tunnels and other human-made structures that mimic the natural aging chambers\u2500like Kaltbach Cave\u2500that have been used by cheesemakers in Europe for thousands of years.<\/p>\n\n\n

<\/div>
\n
\"\"<\/div>\n<\/div>\n

French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re<\/h2>\n
<\/div>\nEmmi Roth USA<\/span>\n
<\/div>\n
Emmi Kaltbach Le Gruy\u00e8re and caramelized onions join forces in this playful twist on the well-loved soup\u2014it\u2019s just as cozy and comforting as the original.<\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Servings <\/span>6<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • 2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 2<\/span> large yellow onions<\/span> thinly sliced<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li>
  • 8<\/span> large eggs<\/span><\/li>
  • 1\/3<\/span> cup<\/span> whole or 2% milk<\/span><\/li>
  • 4<\/span> ounces<\/span> Emmi Kaltbatch Le Gruy\u00e8re<\/span> grated (about 1 cup) and divided<\/span><\/li>
  • 1<\/span> tablespoon<\/span> chopped fresh thyme leaves<\/span> divided<\/span><\/li>
  • 1<\/span> tablespoon<\/span> sherry vinegar<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • \u25baArrange a rack in the top third of the oven and heat to 350\u00b0F.<\/div><\/li>
    • \u25baHeat the oil in a 10- to 12-inch cast iron or oven-safe nonstick skillet over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits that accumulate on the bottom of the pan, until the onions are soft and deeply caramelized, about 45 minutes.<\/div><\/li>
    • \u25baMeanwhile, whisk the eggs, milk, half the Gruy\u00e8re and half the thyme together in a large bowl. Season with salt and pepper.<\/div><\/li>
    • \u25baOnce the onions are caramelized, stir in the sherry vinegar and scrape up any remaining browned bits from the bottom of the pan. Spread the onions into an even layer and pour the egg mixture over the top. Stir gently once or twice to make sure the onions are evenly distributed among the egg mixture. Sprinkle the remaining Gruy\u00e8re and thyme evenly over the top. Cook undisturbed until the eggs at the edge of the pan begin to set, about 2 minutes.<\/div><\/li>
    • \u25baTransfer the skillet to the oven and bake until eggs are just set, about 20 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another minute or two. If not, then the eggs are set. Heat the broiler to HIGH. Broil until the top of the frittata is lightly golden-brown in spots, 2 to 3 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm.<\/div><\/li>
    • Sponsored by Emmi USA.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Cave-aged cheeses are cool. Or at least they are for a few months. Emmi USA\u2019s Kaltbach\u2122 Le Gruy\u00e8re\u00ae AOP is easily recognizable, with its rustic brown rind and smooth, crumbly paste. Flavorful without overwhelming the palate, this grass-fed cow\u2019s milk cheese is aged in one of the most unique locations in the world. Deep under […]<\/p>\n","protected":false},"author":1,"featured_media":37423,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[31,3334],"tags":[1611,20783,61,1035,2749,2197,20782,20784,945,11561,20781,947,953,908,32],"coauthors":[229],"class_list":["post-37422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-sponsored","tag-affineur","tag-alpine-valley","tag-breakfast","tag-brunch","tag-cheese-making","tag-emmi-roth","tag-emmi-usa","tag-french-onion","tag-frittata","tag-kaltbach-cave","tag-kaltbach-le-gruyere","tag-lunch","tag-recipe","tag-switzerland","tag-vegetarian"],"acf":[],"yoast_head":"\nFrench Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Use Emmi Roth's carefully crafted Kaltbatch Le Gruy\u00e8re to create the perfect cheesy brunch frittata.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re\" \/>\n<meta property=\"og:description\" content=\"Use Emmi Roth's carefully crafted Kaltbatch Le Gruy\u00e8re to create the perfect cheesy brunch frittata.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2019-10-29T20:17:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-26T14:06:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Emmi Roth USA\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Emmi Roth USA\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/\",\"name\":\"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png\",\"datePublished\":\"2019-10-29T20:17:38+00:00\",\"dateModified\":\"2023-02-26T14:06:44+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9\"},\"description\":\"Use Emmi Roth's carefully crafted Kaltbatch Le Gruy\u00e8re to create the perfect cheesy brunch frittata.\",\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png\",\"width\":640,\"height\":427},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sponsored\",\"item\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/sponsored\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/\",\"name\":\"culture: the word on cheese\",\"description\":\"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9\",\"name\":\"cheesemaster\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b30bd983f28ed6a17e023e5a5d0c56c4\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg\",\"caption\":\"cheesemaster\"},\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/cheesemaster\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re - culture: the word on cheese","description":"Use Emmi Roth's carefully crafted Kaltbatch Le Gruy\u00e8re to create the perfect cheesy brunch frittata.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/","og_locale":"en_US","og_type":"article","og_title":"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re","og_description":"Use Emmi Roth's carefully crafted Kaltbatch Le Gruy\u00e8re to create the perfect cheesy brunch frittata.","og_url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/","og_site_name":"culture: the word on cheese","article_published_time":"2019-10-29T20:17:38+00:00","article_modified_time":"2023-02-26T14:06:44+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png","type":"image\/png"}],"author":"Emmi Roth USA","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Emmi Roth USA","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/","name":"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re - culture: the word on cheese","isPartOf":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website"},"primaryImageOfPage":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#primaryimage"},"image":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#primaryimage"},"thumbnailUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png","datePublished":"2019-10-29T20:17:38+00:00","dateModified":"2023-02-26T14:06:44+00:00","author":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9"},"description":"Use Emmi Roth's carefully crafted Kaltbatch Le Gruy\u00e8re to create the perfect cheesy brunch frittata.","breadcrumb":{"@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#primaryimage","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2019\/10\/Messages-Image2957976724.png","width":640,"height":427},{"@type":"BreadcrumbList","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/rock-on\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/"},{"@type":"ListItem","position":2,"name":"Sponsored","item":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/category\/sponsored\/"},{"@type":"ListItem","position":3,"name":"French Onion Soup Frittata with Emmi Kaltbach Le Gruy\u00e8re"}]},{"@type":"WebSite","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/","name":"culture: the word on cheese","description":"Culture, America's magazine for cheese lovers, delivers stories about cheeses, cheesemakers, travel to gorgeous cheese regions, and practical tips on buying, presenting, and cooking with cheese.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/81b9a2e76d581f340849c880f4085df9","name":"cheesemaster","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/image\/b30bd983f28ed6a17e023e5a5d0c56c4","url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg","contentUrl":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/Anon-Cheese-Watercolor-500x500-96x96.jpg","caption":"cheesemaster"},"url":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/cheesemaster\/"}]}},"_links":{"self":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/37422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/comments?post=37422"}],"version-history":[{"count":0,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/posts\/37422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media\/37423"}],"wp:attachment":[{"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/media?parent=37422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/categories?post=37422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/tags?post=37422"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-json\/wp\/v2\/coauthors?post=37422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}