Cheese fondue facts

July 14, 2009 RENU

  1. Well aged, firm natural cheese blends more easily than mild cheese since as cheese ripens, protein is more easily dispersed & also higher the temp it can tolerate as it melts.
  2. Wine(inexpensive fine too) is also imp b’cos its acids encourage the softening of cheese, it’s lower boiling pt allows cheese to melt @ low temp & prevent it from becoming stringy.
  3. When cheese gets too hot, its protein called casein, can coagulate into a toughened mass, squeezing out liquid & fat. So use pots specially designed for cheese fondue to insulate the cheese from the heat.
  4. For best results, heat the wine until little bubbles appear, then add grated or coarsely cut cheese by the handful. Stir constantly to coax the cheese & wine to blend & don’t let the mixture boil.
  5. Cornstarch helps bind cheese with liquid, so add 1T/1lb cheese grate @ the beginning or blend 1Tcornstarch+ little kirsch(cherry brandy) once the cheese is melted.
  6. Since fondue toughens as it sits, don’t make it wait.
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Entry Filed under: Kitchen science

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