A condiment composition comprising a high percentage of grated cheese in combination with a core of other lyophilised and/or dehydrated ingredients capable of imparting taste and/or flavour to the foodstuff to which the composition is applied and with a binding base comprising glucose syrup, vegetable fat and milk proteins is described. The binding base makes it possible to obtain a homogeneous composition which is readely soluble on contact with the moisture released by the food being dressed.