What are the cheeses that make the best “au gratin”?

The ideal cheeses for “au gratin” meals are those that do not burn when cooked. They generally have a high fat content and a high percentage of humidity. Some such cheeses are Emmental, Gruyère, Le Compte, Cheddar, Mozzarrella (not skimmed), Le Cantal and OKA Raclette.