• BarrelAgedBoredom@lemm.ee
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      11 months ago

      Not to mention the swiss invented “American” cheese. Heavily processed food and cheese sauces are ubiquitous, this isn’t a USA thing

      • chumbalumber@lemmy.blahaj.zone
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        11 months ago

        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.

        • Nacktmull@lemm.ee
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          11 months ago

          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 :)