What You Need to Know
This technique involves heating the fontina cheese and cream to a temperature of 90°C to 100°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and whisking speed.
This technique is unique in that it uses fontina cheese to create a rich and creamy sauce, commonly used in Italian dishes such as pasta with fontina sauce.
Key Parameters
Equipment
copper potwhiskfine mesh sieveice bath
Steps
- 1.
Fonduta Valdostana (Aosta Valley): Base for traditional cheese fondue
- 2.
Polenta Concia (Piedmont): Binding agent for creamy polenta
- 3.
Risotto alla Fontina (Lombardy): Finishing emulsion for risotto
The Science
Primary Reaction
emulsification