Chapter 1
The alpine birth of a national legend
Chapter 2
The delicious science of the melt
Chapter 3
Unwritten laws of the caquelon
Chapter 4
The global melting pot
Ch 2 · The delicious science of the melt
lara Fondue Rheology
It flows when we stir it up, (yeah it flows) / But grips when we pull it out! (perfect cling!)
lara Moderately aged Gruyère creates the ideal microscopic sponge to trap fat, while five-year-old cheddars fail because their proteins are too degraded.
Quiz
Which primary protein in cheese is responsible for trapping fat and creating a gooey fondue?
Quiz
What acid naturally found in white wine helps keep the fondue proteins relaxed and smooth?
Quiz
Why do traditional Swiss chefs add a squeeze of lemon juice if a fondue begins to separate?
Fun Fact
Baking soda secret: Adding a pinch of baking soda right before serving creates tiny carbon dioxide bubbles, making the fondue extra fluffy.
Quiz
In what year was cornstarch introduced to Switzerland, permanently fixing the issue of separating fondue?
Glossary
emulsion (noun)
A mixture of two liquids that do not naturally combine, such as oil and water. In traditional Swiss fondue, chefs combine Gruyère and Emmental with acidic wine to stabilize this delicate mixture.
A mixture of two liquids that do not naturally combine, such as oil and water. In traditional Swiss fondue, chefs combine Gruyère and Emmental with acidic wine to stabilize this delicate mixture.
Quiz
What is the scientific term for a fluid, like fondue or ketchup, that gets less viscous when stirred?
Quiz
Which Swiss university published a famous 2019 study analyzing the fluid dynamics and rheology of fondue?