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submitted 9 months ago* (last edited 9 months ago) by The_Picard_Maneuver@startrek.website to c/interestingasfuck@lemmy.world

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[–] chumbalumber@lemmy.blahaj.zone 12 points 9 months ago (2 children)

Babes, the Swiss love a bit of fondue.

[–] BarrelAgedBoredom@lemm.ee 12 points 9 months ago

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

[–] Nacktmull@lemm.ee 4 points 9 months ago* (last edited 9 months ago) (1 children)

There is no sodium citrate in a proper swiss fondue afaik.

[–] chumbalumber@lemmy.blahaj.zone 5 points 9 months ago* (last edited 9 months ago) (1 children)

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 2 points 9 months ago* (last edited 9 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 :)