swiss fondue at home: a sodium citrate experiment

In an attempt to appease my minuscule amount of Instagram followers I asked what they’d want to see on my channel in the coming weeks, and two people said fondue! Turns out I had the privilege of visiting Gruyere, Switzerland last year and I just fell in love with the mountains, the cows, and the cheese. I also had the best fondue of my life, so I figured this would be the perfect time to analyze and recreate it.

I wanted to experiment with sodium citrate to see if I can create a better-textured, more uniform fondue, and put it up against the classic fondue that’s emulsified with white wine and cornstarch. Watch to see the results!

Fondue recipe:
1 pound of gruyere/emmental/comte cheese (any mixture works)
1 cup dry white wine (sauvignon blanc or pinot grigio works well)
1 tbsp butter
1 tbsp cornstarch
Salt and pepper

Grate cheese and toss it in cornstarch. In a saucepan over medium heat, melt butter with the white wine. Once the butter is melted, gradually add your cheese, stirring constantly. Once it’s almost all the way melted, use an immersion blender for a smooth and uniform texture. You can just stir vigorously if you don’t have one. Add a little salt and pepper and serve with bread, potatoes, and raw vegetables. It’s literally so easy.

Grilled cheese episode referenced:
   • sodium citrate grilled cheese ft. my ...  

Serious eats method:
https://www.seriouseats.com/2015/02/h...

Other sources:
https://www.saveur.com/guide-to-fondue/
https://www.alpenwild.com/staticpage/...

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