[Sca-cooks] Holding cheese goo...

Christine Seelye-King kingstaste at mindspring.com
Fri Mar 7 20:34:21 PST 2008

Well, that makes sense then, doesn't it, as the white wine would be your
Amazing how we figure things out without knowing why they work - just that
they do. 

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Audrey
Sent: Thursday, March 06, 2008 11:54 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Holding cheese goo...

I know I've heard that, to keep melted cheese from separating, it helps if 
you put in something acidic like lemon juice. You can't taste it with all 
the cheesey flavours, and it's supposed to help a lot. I haven't tried to 
keep melted cheese warm for a long time, but when it has separated on me it 
was simply not warm enough to stick together. Usually, just putting in a 
little bit of white wine and reheating thouroughly while stirring vigorously

works well - at least in a ceramic fondue pot (doesn't work in cast iron 
because it sticks to the bottom). But you do have to stir with every bite 
(which is also an excuse to thoroughly coat whatever you're dipping in with 
cheese) or it ends up burnt at the bottom and congealed on top.

More information about the Sca-cooks mailing list