A scientific method for perfect fondue
Researchers reveal how to balance cheese, wine and starch for the perfect fondue
By American Chemical Society —— Bio and Archives--February 25, 2019
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Cheese fondue is an icon of Swiss cuisine and a dinner party staple. While it may seem like a simple dish, getting the texture right can be a challenge for optimal mouthfeel, dipping and flavor release. This requires the perfect balance of cheese, wine and starch. Now, researchers reporting in ACS Omega reveal how to use these key ingredients to produce deliciously melted fondue.Welcome to CFP’s Comment Section!
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