Grilled cheese composition, grilled cheese molding produced therewith and computer program product and use

Abstract

A dimensionally stable grilled cheese composition comprising raw milk cheese and a breading with yogurt and / or egg; characterized in that at least the breading comprises at least one solid pourable / bulk-like component, in particular comprising oat flakes and / or panko flour, which is at least partially mixed with the raw milk cheese component or incorporated into the raw milk cheese in such a way that the grilled cheese composition is kept in shape largely independent of temperature and thus largely independent of the firmness or viscosity of the raw milk cheese component, which may be solid or at least partially liquid depending on its state.

Description

TECHNICAL FIELD

[0001] The present invention relates to a dimensionally stable grilled cheese composition comprising raw milk cheese and a breading with yogurt and / or egg. Furthermore, the present invention relates to a grilled cheese preform produced therefrom or to grilled cheese slices produced therefrom. Furthermore, the present invention relates to a computer program product for controlling / regulating a method for producing such a dimensionally stable grilled cheese composition or at least one grilled cheese preform produced therefrom or a plurality of grilled cheese slices produced therefrom, in particular during the production of the raw milk cheese component or in a downstream step in the value chain. Last but not least, the present invention also relates to the implementation of such a computer program product and the use of such a dimensionally stable grilled cheese composition for providing dimensionally stable grilled cheese preforms or dimensionally stable grilled cheese slices.In particular, the invention relates to a device and uses according to the preamble of the respective independent claim. BACKGROUND OF THE INVENTION

[0002] With grilled cheese, the challenge lies, on the one hand, in ensuring a good consistency over a comparatively wide temperature range and also in handling the cheese pieces, especially during grilling. On the other hand, the material properties are also important, particularly with regard to the chewing experience of the grilled cheese. For example, consumers are not always pleased with the traditionally perceived rubbery quality and the squeaking sound that occurs when chewing grilled cheese, which can make grilled cheese seem artificial and bland compared to, for example, a bratwurst or a steak.

[0003] According to the state of the art, grilled cheese is provided in, for example, cuboid-shaped, flat preforms, comparable to the shape of a slice of Leberkäse or Fleischkäse, although tending to be somewhat smaller. A rubbery texture and squeaking cannot usually be avoided, especially in the context of comparatively high temperatures. This may be perceived as unfortunate, especially since those preforms that may appear to be "well-made" when removed from the grill are particularly susceptible to these disadvantages. The effect: The consumer is disappointed, and the cheese preform (or even the grill master) does not receive the respect it deserves. This may even lead to the cheese product being openly disposed of.

[0004] An example is publication DE 10 2006 032 385 B4, which describes a dimensionally stable, heat-resistant cheese product that can be deep-fried without melting. The dimensional stability is ensured by a comparatively high weight proportion of corn flour / corn semolina and starch / cereal milling products.

[0005] Based on the current state of the art, there is a noticeable need for grilled cheese variations that can enhance the consumption experience to such an extent that grilled cheese products become a truly pleasing alternative to traditional grilled meats, especially with the option of the cheese component melting or becoming viscous during grilling. Last but not least, with a view to maximizing the taste experience, there is also interest in a grilled cheese concept that can consist of the highest possible proportion of components that are combined or can be combined to achieve a favorable flavor without overly compromising the structural properties. SUMMARY OF THE INVENTION

[0006] The objective is to provide a grilled cheese composition and a computer program product for controlling / regulating a method for producing such a grilled cheese composition, thus ensuring a favorable compromise between high product quality, minimized rubber effect, minimized squeaking, and good structural properties. The objective is also to design a grilled cheese composition in such a way that both the grilled cheese composition itself and the molded pieces or slices formed therefrom can be advantageously provided. Last but not least, the objective is to design a grilled cheese composition in such a way that the path to CO2 neutrality can be further paved, even if the enjoyment of grilling and the associated frequency of consumption of grilled food (with corresponding increases in quantity) continue to increase in the future.

[0007] This object is achieved by a grilled cheese composition according to claim 1, as well as by molded pieces and slices produced therefrom, as well as by a computer program product according to the corresponding independent claim, and by the use of such a grilled cheese composition for providing dimensionally stable grilled cheese molded pieces or dimensionally stable grilled cheese slices. Advantageous developments of the invention are explained in the respective subclaims. The features of the exemplary embodiments described below can be combined with one another unless explicitly stated otherwise.

[0008] A dimensionally stable grilled cheese composition comprising raw milk cheese and a breading with (natural) yogurt and / or egg is provided; According to the invention, at least the breading comprises at least one solid, pourable / bulk-like component, in particular comprising oat flakes and / or panko flour, which is at least partially mixed with the raw milk cheese component or incorporated into the raw milk cheese in such a way that the grilled cheese composition is kept in shape largely independent of temperature and thus largely independent of the firmness or viscosity of the raw milk cheese component, which may be solid or at least partially liquid depending on its state. This achieves the objective defined above, whether in connection with the provision of grilled cheese moldings or in the context of a grilling process directly related to the intended consumption of the grilled cheese composition.

[0009] A grilled cheese composition is to be understood as meaning, in particular, the composition described here, regardless of any specific shape. A grilled cheese preform is to be understood as a predefined shape formed from the grilled cheese composition, e.g., a cuboid or cylinder. Where reference is made to a slice according to the present disclosure, this can also be understood as a synonym for another section of a preform that has been cut or otherwise separated from a preform.

[0010] Within the scope of the present invention, it has also been shown that the use of raw milk (cheese) has a beneficial effect on the advantageous consistency of the cheese described here in conjunction with the breading. In this respect, the use of raw milk (cheese) is not based on taste or other convincing reasons, but rather on technical reasons, particularly in connection with the goal of improving the consistency of the cheese with respect to the disadvantages identified in the prior art.

[0011] Personified terms, unless formulated in the neuter form, can refer to all genders within the scope of this disclosure. Any foreign-language expressions or abbreviations used here are standard industry terms and are familiar to those skilled in the art. Any German-language terms used / usable synonymously may be indicated here in (parentheses) for the sake of completeness, or vice versa.

[0012] It is to be understood that the breading advantageously has a two-layer structure, in particular with a first layer of natural yogurt, which is applied as thinly as possible around the cheese, and with a second layer advantageously consisting of oat flakes, in particular applied by mechanically rolling the yogurt-coated cheese in the oat flake bath or by placing the yogurt-coated cheese in a negative mold lined with oat flakes.

[0013] Furthermore, it should be understood that the solid components of the breading, in particular the second layer described here, consisting primarily of oat flakes, are already solid in the (pre-)packaged state, i.e., in the ungrilled state, or are firmly attached to / on / in the cheese. During grilling, the oat flakes (or panko flour) are then toasted on the surface, while at the same time melting with the heated cheese to form the crispy breading described here, which ensures that the cheese retains its shape and is easy to handle even in its viscous state.The invention therefore enables a grilled cheese that neither has to squeak nor have a rubbery consistency, but which, thanks to the breading-like coating, which can be stabilized at least on the surface thanks to the at least one solid bulk-like component (in particular oat flakes), can have a crispy (outside) and, optionally, a very creamy (inside) consistency on the one hand, and thus its quality as cheese is / is as little adulterated as possible by grilling. The advantages and special features according to the invention can therefore be ensured or achieved by the combination of the components (raw milk) cheese and toasted oat flakes (or panko flour) described here.by melting them together (crusting of the breading and at the same time stabilising and enclosing the cheese product in such a way that even liquefied inner areas do not noticeably adversely affect the shape stability of the cheese product until consumption).

[0014] Accordingly, a dimensionally stable grilled cheese composition is also provided for forming a grilled cheese mold, comprising at least one raw milk cheese component and a breading with yogurt and / or egg; wherein the at least one raw milk cheese component comprises at least one solid, pourable / bulk-like component, in particular comprising oat flakes and / or panko flour, which is at least partially mixed with the raw milk cheese component of the grilled cheese composition in such a way that the grilled cheese composition is retained in shape largely independent of temperature and thus largely independent of the firmness or viscosity of the raw milk cheese component, which may be solid or at least partially liquid depending on its state. This also makes it possible, on the one hand, to reinforce the consistency of the raw milk cheese with at least one solid component (in particular oat flakes), and, on the other hand, to add a breading independently of this.

[0015] According to one embodiment, the at least one solid, pourable breading component keeps the grilled cheese composition dimensionally stable, regardless of viscosity, even when the raw milk cheese component is liquid, i.e., even when the raw milk cheese component becomes liquid or liquefies as the temperature rises (particularly during grilling). This also enables customization of the grilled cheese packaging according to individual consumption preferences. Advantageously, the breading, or the surface area of the molded product reinforced by the solid, pourable (or now bound) breading component, ensures increasing structural cohesion as the temperature rises, so that the grill master can largely decide freely how viscous the cheese (inside) should be.

[0016] At least one solid pourable component of the raw milk cheese component can keep the grill cheese composition dimensionally stable, regardless of viscosity, even when the raw milk cheese is liquid depending on the temperature, i.e. even when the raw milk cheese becomes liquid or is liquefied when the temperature increases.

[0017] According to one embodiment, the at least one solid coating component forms a crust or hardens further at a temperature threshold below a conventional grilling temperature. This promotes hardening at least in the outer region of the molding or cheese slice and thus more effectively encapsulates any viscous inner core areas of the grilled cheese.

[0018] The at least one solid component can crust or harden further at a temperature threshold below a conventional grilling temperature, especially below 200°C. A conventional grilling temperature may be considered an upper limit of 250°C, but this may more likely refer to grilling classic steaks. Including fish and vegetables, therefore, only 200°C or even as low as 180°C, or possibly as low as 150°C, is more appropriate.

[0019] The aforementioned object is also achieved by a grilled cheese preform according to the corresponding independent claim, namely by a grilled cheese preform, in particular cuboid-shaped, made from a dimensionally stable grilled cheese composition according to the present disclosure, wherein the at least one solid pourable breading component preferably completely surrounds the surface of the grilled cheese preform, optionally permeates the volume of the grilled cheese preform, optionally permeates the volume of the grilled cheese preform, gradually decreasing radially inward, in particular over a radius portion of a maximum of 50% of the radius (or half the side length) of the grilled cheese preform. This results in the aforementioned advantages, in particular with regard to the greatest possible variability in the consumer-specific desired implementation.The grilled cheese preform can be considered an intermediate step or semi-finished product for the final production of grilled cheese slices, but can also be used directly as grilled food, for example, when consumers desire a generous amount of "cream." Slices cut from the grilled cheese preform can optionally be coated with breading on the ends (incorporating it into the surface area is no longer necessary). Alternatively, the ends can also be left bare, especially since the outer surface of the preform can / could already be given a good level of rigidity thanks to the pre-processing described here.

[0020] The aforementioned object is also achieved by a grilled cheese preform, in particular cuboid-shaped, made from a dimensionally stable grilled cheese composition according to the present disclosure, wherein the at least one solid pourable component also preferably completely surrounds the surface of the grilled cheese preform, preferably permeates the volume of the grilled cheese preform at least in the edge region to the surface of at least 1 / 5 of the thickness of the grilled cheese preform, optionally permeates the volume of the grilled cheese preform gradually decreasing radially inwards, in particular over a radius portion of a maximum of 50% of the radius of the grilled cheese preform.

[0021] The aforementioned object is also achieved by a grilled cheese slice according to the corresponding independent claim, namely by a grilled cheese slice made from a grilled cheese preform according to the present disclosure, in particular with a thickness in the range of 1-1.5 cm, wherein the at least one solid (breading) component preferably completely surrounds the surface of the preferably rectangular grilled cheese slice, optionally extending through the entire volume of the grilled cheese slice. This results in the aforementioned advantages, in particular with regard to particularly stable and easy-to-handle slices that nevertheless remain particularly pliable on the inside and can even be grilled to a liquid state without the slice disintegrating or running on the grill grate.It should be understood that breading applied only to the outer surface of the originally created molded product (i.e., not to the ends) can also serve the purpose of structural finishing. Therefore, it is up to the expert or consumer to decide to what extent the ends are coated. This may depend not least on consumer preferences, but also has a direct impact on the viscosity that may develop in the cheese during grilling.

[0022] The aforementioned object is also achieved by a computer program product for controlling / regulating a method according to the corresponding independent claim, namely by a computer program product for controlling / regulating a method for producing a dimensionally stable grilled cheese composition or a grilled cheese molding or a grilled cheese slice, each according to the present disclosure, wherein the raw milk cheese component is stiffened in consistency by means of a breading with at least one solid breading component, at least in the surface area or optionally completely throughout, such that the grilled cheese composition is largely kept in shape regardless of temperature, even with a liquid raw milk cheese component. This results in the aforementioned advantages, in particular with regard to the most efficient possible provision of a larger quantity with precisely predefined structural (pre-)packaging.

[0023] The method to be controlled / regulated for producing a dimensionally stable grilled cheese composition designed to form a grilled cheese molding or a grilled cheese molding of a grilled cheese slice in accordance with the present disclosure can also be controlled / regulated orbe / are implemented in such a way that the raw milk cheese component with the at least one solid pourable or bulk-like component is stiffened in consistency at least in the surface area or optionally completely through by means of a breading with at least one solid pourable or bulk-like breading component in such a way that the grilled cheese composition is kept in shape largely independent of temperature even in the case of liquid raw milk cheese, in particular by means of a device with at least one negative mold at least approximately corresponding to the desired shape of the grilled cheese composition or the grilled cheese preform or the grilled cheese slice, wherein the device is advantageously designed to inject and / or mechanically introduce the at least one solid breading component at least superficially into the grilled cheese composition or the grilled cheese preform or the grilled cheese slice.

[0024] Advantageously, the structural assembly can be carried out using a device with at least one negative mold, at least approximately corresponding to the desired shape of the grilled cheese composition or the grilled cheese preform or the grilled cheese slice. The device is advantageously configured to inject and / or mechanically introduce the at least one solid coating component at least superficially into the grilled cheese composition or the grilled cheese preform or the grilled cheese slice. For example, small nozzles are provided through which the at least one solid coating component is injected into a surface area of 1-2 cm, or the surface area is slightly perforated mechanically to form small cavities for receiving the at least one solid coating component.If the structural assembly is to take place only on the preform or on the respective slice, the device can, for example (similar to a sandwich maker), have two negative molds, wherein the injection or mechanical introduction of at least one solid breading component takes place in a first negative mold, and the other breading components (in particular yogurt and / or egg) are applied in a second negative mold.

[0025] According to one embodiment, the breading, in particular also the at least one solid breading component, is encrusted or further hardened by exceeding a temperature threshold value below a conventional grilling temperature, in particular in a process step that is carried out independently of a grilling process to increase the consistency or to harden the grilled cheese composition, particularly in the surface area, to provide the dimensionally stable grilled cheese composition in a stiffened configuration prefabricated for the grilling process. In other words: the structurally prefabricated grilled cheese composition can also be subjected to thermal pretreatment before the grilled cheese composition or grilled cheese moldings / slices produced therefrom are made available to the end consumer. This can further improve the firmness even in a not-yet-grilled state and further facilitate handling.

[0026] The aforementioned object is also achieved by a grilled cheese composition according to the corresponding independent claim, namely by a grilled cheese composition produced by a method according to the present disclosure, in particular also by using a device described above for at least superficially introducing the solid breading component into the grilled cheese, optionally in combination with a thermal pretreatment. This results in the aforementioned advantages.

[0027] The aforementioned object is also achieved by a computer program product comprising instructions which, when the computer program product is executed on a computer, cause the computer to specify a weight-based percentage composition of a dimensionally stable grilled cheese composition to be produced, comprising raw milk cheese and a breading with yogurt and / or egg and at least one solid bulk-like component, depending on a predefinable raw milk cheese starting mass and a grilled cheese molding shape or grilled cheese slice to be defined (each geometry / volume), in particular in an at least partially automated production method according to the present disclosure.Based on the aforementioned advantages, this also enables a comparatively simple provision of the application knowledge described here for end users who have previously had little knowledge of the topic of adequate breading and its application to a preform, or who plan to remain more of a layperson in this field in the future. Optionally, the computer-assisted specification of the percentage composition can be implemented based on the specified weight percentage composition when controlling / regulating a food processor for preparing the grilled cheese composition or the grilled cheese preform or the grilled cheese slice.

[0028] The aforementioned object is also achieved by using a dimensionally stable grilled cheese composition comprising raw milk cheese and a breading with yogurt and / or egg and with at least one solid, pourable / bulk-like component, in particular using a dimensionally stable grilled cheese composition according to the present disclosure, for creating a dimensionally stable grilled cheese molding or dimensionally stable grilled cheese slices, which is / are completely surrounded on the surface by the solid, pourable (breading) component of the grilled cheese composition, optionally penetrated gradually decreasing radially inward, such that the shape is maintained largely independent of temperature, even with liquid raw milk cheese (component) of the grilled cheese composition; in particular by using a dimensionally stable grilled cheese composition described above in / for providing dimensionally stable grilled cheese moldings and / or dimensionally stable grilled cheese slices.This allows the aforementioned advantages to be realized, particularly with regard to advantageous pre-packaging of the grill cheese composition depending on the desired type of application.

[0029] Summary: Grilled cheese typically has a strongly rubbery consistency and, from experience, also causes adversely perceived consumption-related noise symptoms, in particular squeaking, which may severely impair the consumption experience. To overcome these disadvantages, a dimensionally stable grilled cheese composition is provided, comprising raw milk cheese and a breading with yogurt and / or egg; wherein at least the breading comprises at least one solid, pourable / bulk-like component, in particular comprising oat flakes and / or panko flour, which is at least partially mixed with the raw milk cheese component or incorporated into the raw milk cheese in such a way that the grilled cheese composition is kept in shape largely independent of temperature and thus largely independent of the firmness or viscosity of the raw milk cheese component, which may be solid or at least partially liquid depending on its state.This ensures a certain firmness gradient (hard core, soft shell), while also allowing the grill master to generate a customized melting or viscosity within the grill cheese molds or slices made from the dimensionally stable grill cheese composition, depending on their taste preferences. Unlike standardized deep-frying, where the grill cheese products are not intended to melt, this allows for individualization and flavor variability for each connoisseur, thus providing creative freedom for the final character of the grill cheese composition. Overall, this can noticeably improve the grilling and flavor experience of grilled cheese, further paving the way toward CO2 neutrality. QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] DE 10 2006 032 385 B4

[0004]

Claims

[1] A dimensionally stable grilled cheese composition comprising raw milk cheese and a breading with yogurt and / or egg; characterized by that at least the breading comprises at least one solid pourable / bulk-like component, in particular comprising oat flakes and / or panko flour, which is at least partially mixed with the raw milk cheese component or is introduced into the raw milk cheese in such a way that the grill cheese composition is kept in shape largely independent of temperature and thus largely independent of the firmness or viscosity of the raw milk cheese component, which may be solid or at least partially liquid depending on the state. [2] A dimensionally stable grilled cheese composition adapted to form a grilled cheese molding, comprising at least one raw milk cheese component and a breading with yogurt and / or egg; characterized bythat the at least one raw milk cheese component comprises at least one solid pourable / bulk-like component, in particular comprising oat flakes and / or panko flour, which is at least partially mixed with the raw milk cheese component of the grilled cheese composition in such a way that the grilled cheese composition is kept in shape largely independent of temperature and thus largely independent of the firmness or viscosity of the raw milk cheese component, which may be solid or at least partially liquid depending on the state. [3] Dimensionally stable grilled cheese composition according to claim 1 or 2, wherein the at least one solid pourable breading component keeps the grilled cheese composition dimensionally stable even when the raw milk cheese component is liquid, regardless of viscosity, i.e. even when the raw milk cheese component becomes liquid or is liquefied when the temperature rises (in particular when grilling). [4] A dimensionally stable grilled cheese composition according to any one of the preceding claims, wherein at least one solid pourable component of the raw milk cheese component keeps the grilled cheese composition dimensionally stable, independent of viscosity, even when the raw milk cheese is liquid depending on the temperature, i.e. even when the raw milk cheese becomes liquid or is liquefied when the temperature rises. [5] A dimensionally stable grilled cheese composition according to any one of the preceding claims, wherein the at least one solid breading component crusts or hardens further at a temperature threshold value lower than a conventional grilling temperature. [6] Dimensionally stable grill cheese composition according to one of the preceding claims, which at least one solid component encrustes or further hardens from a temperature threshold value below a conventional grill temperature, in particular below 200°C. [7] Grilled cheese preform, in particular cuboid-shaped, made from a dimensionally stable grilled cheese composition according to one of the preceding claims, wherein the at least one solid pourable breading component preferably completely surrounds the surface of the grilled cheese preform, optionally permeates the volume of the grilled cheese preform, optionally permeates the volume of the grilled cheese preform in a gradually decreasing radial direction, in particular over a radius portion of a maximum of 50% of the radius (or half the side length) of the grilled cheese preform. [8] Grilled cheese preform, in particular cuboid-shaped, made from a dimensionally stable grilled cheese composition according to one of claims 1 to 6, wherein the at least one solid pourable component also surrounds the grilled cheese preform, preferably completely on the surface, preferably permeates the volume of the grilled cheese preform at least in the edge region to the surface of at least 1 / 5 of the thickness of the grilled cheese preform, optionally permeates the volume of the grilled cheese preform gradually decreasing radially inwards, in particular over a radius portion of a maximum of 50% of the radius of the grilled cheese preform. [9] Grilled cheese slice, made from a grilled cheese preform according to the preceding claim, in particular with a thickness in the range of 1-1.5 cm, wherein the at least one solid component preferably completely surrounds the preferably rectangular grilled cheese slice on the surface, optionally passing through the entire volume of the grilled cheese slice. [10] Computer program product arranged / implemented for controlling / regulating a method for producing a dimensionally stable grilled cheese composition according to any one of claims 1 to 6 or a grilled cheese molding according to claim 7 or 8 or a grilled cheese slice according to claim 9, characterized bythat the computer program product is implemented in such a way that the raw milk cheese component is stiffened in consistency at least in the surface area or optionally completely through it by means of a breading with at least one solid pourable / bulk-like breading component in such a way that the grilled cheese composition is kept in shape largely independent of temperature even with a liquid raw milk cheese component, in particular by means of a device with at least one negative mold at least approximately corresponding to the desired shape of the grilled cheese composition or the grilled cheese preform or the grilled cheese slice, wherein the device is advantageously designed to inject and / or mechanically introduce the at least one solid breading component at least superficially into the grilled cheese composition or the grilled cheese preform or the grilled cheese slice. [11] Computer program product configured / implemented for controlling / regulating a method for producing a dimensionally stable grilled cheese composition configured to form a grilled cheese molding according to any one of claims 1 to 6 or a grilled cheese molding according to claim 7 or 8 or a grilled cheese slice according to claim 9, characterized bythat the computer program product is implemented in such a way that the raw milk cheese component with the at least one solid pourable or bulk-like component is stiffened in consistency at least in the surface area or optionally completely through it by means of a breading with at least one solid pourable or bulk-like breading component in such a way that the grilled cheese composition is kept in shape largely independent of temperature even in the case of liquid raw milk cheese, in particular by means of a device with at least one negative mold at least approximately corresponding to the desired shape of the grilled cheese composition or the grilled cheese preform or the grilled cheese slice, wherein the device is advantageously designed to inject and / or mechanically introduce the at least one solid breading component at least superficially into the grilled cheese composition or the grilled cheese preform or the grilled cheese slice. [12] Computer program product according to the preceding claim, wherein the computer program product is implemented in such a way that the breading, in particular also the at least one solid breading component, is encrusted or further hardened by exceeding a temperature threshold value less than a conventional grilling temperature, in particular in a method step which is carried out independently of a grilling process to increase the consistency or to harden the grilled cheese composition, in particular in the superficial area, to provide the dimensionally stable grilled cheese composition in a stiffened configuration prefabricated for the grilling process. [13] Grilled cheese composition configured to form a grilled cheese preform, produced by steps according to a method implemented by a computer program product according to one of claims 10, 11 or 12, in particular produced by stiffening the raw milk cheese component by means of a breading with at least one solid pourable / bulk-like breading component in such a way that the grilled cheese composition is kept in shape largely independent of temperature even with a liquid raw milk cheese component, in particular by means of a device with at least one negative mold at least approximately corresponding to the desired shape of the grilled cheese composition or the grilled cheese preform or the grilled cheese slice, wherein the device is advantageously configuredinjecting and / or mechanically introducing the at least one solid breading component at least superficially into the grilled cheese composition or the grilled cheese preform or the grilled cheese slice. [14] A computer program product comprising instructions which, when the computer program product is executed on a computer, cause the computer to specify a weight percentage composition of a dimensionally stable grilled cheese composition to be created, configured to form a grilled cheese molding comprising raw milk cheese and a coating with yogurt and / or egg and at least one solid bulk material-like component as a function of a predefinable raw milk cheese starting mass and a grilled cheese molding shape or grilled cheese slice to be defined, optionally for controlling / regulating a food processor for preparing the grilled cheese composition or the grilled cheese molding or the grilled cheese slice, in each case based on the predetermined weight percentage composition. [15] Use of a dimensionally stable grilled cheese composition designed to form a grilled cheese preform, comprising raw milk cheese and a breading with yogurt and / or egg and with at least one solid pourable or bulk-like component, in particular use of a dimensionally stable grilled cheese composition according to one of claims 1 to 6, for producing a dimensionally stable grilled cheese preform or dimensionally stable grilled cheese slices, which is / are completely surrounded on the surface by means of the solid pourable component of the grilled cheese composition, optionally penetrated radially inwards gradually decreasing, that the shape is maintained largely independent of temperature even with liquid raw milk cheese of the grilled cheese composition.