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Cheese fondue

Also searched as: fondue, moitié-moitié, Swiss fondue

In short: Fondue is a cheese . Wine and starch hold it together; too much heat makes it fall apart into fat and strings.

Picture it

Like a sauce that only holds together in its comfort zone.

The decisive moments

1
Grate the cheese finely and mix it with a little cornflour
Starch coats the protein and prevents lumps.
Starch gelatinisation
2
Heat white wine and stir in the cheese in batches
The in the wine keeps the protein supple.
Acid (lemon, vinegar)
3
Only simmer gently, stirring constantly (in a figure of eight)
Too much heat makes the protein contract and the fat seep out.
Proteins set (coagulation)
4
If it splits: a splash of lemon and a little starch slurry
Acid and starch bring the emulsion back.
Emulsion

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