[Sca-cooks] Cheese Goo

Audrey Bergeron-Morin audreybmorin at gmail.com
Fri Jul 4 07:05:19 PDT 2008

> My husband, an expert in making cheese goo, tells folks that you just keep
> stirring and it will, suddenly, as if by magic, "unseparate."

Yup. Works for cheese fondue, in any case. It will be separated as
long as it's not hot enough and as long as it's not stirred vigorously
enough. Adding an acid helps (white wine, lemon juice, etc.).

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