Description
Fontina's protein matrix unravels under heat to create a viscous, cohesive cheese sauce.
Technical
Casein micelles in fontina disintegrate at 60-80°C, while milkfat globules release triglycerides that interact with liberated calcium phosphate to stabilize the emulsion.
Culinary Significance
The technique transforms a semi-firm cheese into a luxurious clinging sauce that coats gnocchi ridges perfectly.
Science
Primary Reaction
Casein micelle dissociation
Parameters
Temperature
72°C optimal
65°C to 78°C range
Time
5 minutes
3 minutes – 8 minutes
Equipment
Copper bain-marieWooden spatulaStainless steel whisk