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Melting cheese might be simple, but making the Swiss national dish—a rich, creamy blend of cheeses, served in a ceramic pot kept warm over a flame—is a culinary art. Family recipes, tips, and tricks abound for how to prepare a fondue with a velvety mouthfeel and lingering flavor.
In Swiss kitchens, there is a lot of empirical knowledge about how to mix the cheeses, wine, starch, and seasoning. The result shouldn’t be too thick or too thin; a smooth mixture will cling to bread cubes for easy dipping (losing one’s bread in the communal pot can incur penalties!). Even though fondue recipes have been passed down in families for generations, the physics behind the dish have remained a mystery.
Researchers from the Institute of Food, Nutrition and Health at ETH Zurich (the Swiss Federal Institute of Technology) used the METTLER TOLEDO XSR4002S precision balance and SevenCompact™ pH meter to investigate the properties of a perfect fondue. The scientists wanted to understand how the ingredients and their interactions affect the emulsion’s smoothness and stability. Their findings show how fat and protein (cheese), starch (typically cornstarch), and acid (white wine) work together to deliver the dish’s desired texture and flavor.
Getting the formula right makes the difference between a cozy meal and a watery or stringy mess. As the weather gets cooler in some parts of the world, fondue season is on the way. Find a recipe for Swiss moitié-moitié, a classic fondue made of half Gruyère cheese and half Vacherin cheese, in our Application Note. You’ll be relying on scientific precision to make a delicious fondue for family and friends.
Also in the Application Note, you can:
- learn about what to consider in creating a perfect cheese fondue
- gain insight into the importance of rheology (fluid flow) in food process engineering
- and find out how our balances and pH meters supported the formulation experiments.
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