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NaCHO
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this post was submitted on 19 Dec 2023
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interestingasfuck
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interestingasfuck
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Babes, the Swiss love a bit of fondue.
Not to mention the swiss invented "American" cheese. Heavily processed food and cheese sauces are ubiquitous, this isn't a USA thing
There is no sodium citrate in a proper swiss fondue afaik.
It's just a form of citric acid -- if you put lemon juice or wine in (which a lot of recipes, including the one my swiss grandfather uses, do) then you get the same result.
I don´t think wine melts cheese just like the salt sodium citrate but the acid from the wine combined with the extra alcohol from the Kirschwasser also solves the problem :)