What You Need to Know
Casein micelles in fontina disintegrate at 60-80°C, while milkfat globules release triglycerides that interact with liberated calcium phosphate to stabilize the emulsion.
The technique transforms a semi-firm cheese into a luxurious clinging sauce that coats gnocchi ridges perfectly.
Key Parameters
Temperature
72°C
65°C - 78°C
Time
5 minutes
3 minutes - 8 minutes
Equipment
Copper bain-marieWooden spatulaStainless steel whisk
Steps
- 1.
Gnocchi alla Bava (Aosta Valley): Creates adhesive sauce that clings to potato dumplings
The Science
Primary Reaction
Casein micelle dissociation