What You Need to Know
Using the natural emulsifiers present in cheese, such as casein, to stabilize a mixture of cheese and liquid, involving the use of heat and whisking to dissolve the cheese and enhance emulsification. The process may involve slowly adding the liquid to the melted cheese while whisking to create a stable emulsion.
This technique is fundamental for traditional Sardinian dishes, providing a rich, savory flavor and a smooth texture.
Steps
- 1.
Zuppa Gallurese (Sardinia): Forms the creamy binder between bread layers
- 2.
Malloreddus alla Campidanese (Sardinia): Creates the velvety sauce coating gnocchi
- 3.
Fondue Sarda (Swiss-Sardinian fusion): Modern adaptation using local cheeses
The Science
Primary Reaction
emulsification