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 :)
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 :)