What You Need to Know
Using a combination of rennet and lipase to stabilize an emulsion of cheese and water, with a ratio of 2:1 and a temperature range of 50°F to 60°F. The emulsification process involves the formation of a complex network of fat molecules and water droplets.
This technique is used to create a unique and flavorful sauce for dishes such as pasta and meat.
Steps
- 1.
Casizolu (Sardinia): Creates the characteristic stringy texture of this pulled cheese
- 2.
Fonduta alla Valdostana (Aosta Valley): Provides the stable base for this cheese fondue
- 3.
Bagna Càuda (Piedmont): Allows the anchovy-cheese emulsion to coat vegetables evenly
The Science
Primary Reaction
emulsification