this post was submitted on 19 Dec 2023
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interestingasfuck

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submitted 10 months ago* (last edited 10 months ago) by The_Picard_Maneuver@startrek.website to c/interestingasfuck@lemmy.world
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[–] chumbalumber@lemmy.blahaj.zone 5 points 10 months ago* (last edited 10 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 10 months ago* (last edited 10 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 :)