cheese’s melting point will tend to
tighten the protein patches into hard
clumps and squeeze out their fat. On the
other hand, don’t let the dish cool down
too much before serving. Cheese gets
stringier and tougher as it cools down
and congeals.
Minimize stirring, which can push the
dispersed patches of cheese protein back
together into a big sticky mass.
Include starchy ingredients that will coat
the protein patches and fat pockets and
keep them apart. These stabilizing
ingredients include flour, cornstarch, and
arrowroot.
If the flavor of the dish permits, include
some wine or lemon juice — a
preventive or emergency measure well
known to fans of the ultimate cheese
sauce, fondue.Cheese Fondue In the Swiss Alps, where for