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The Chemical Educator
ISSN: 1430-4171 (electronic version)
Abstract Volume 6
Issue 6 (2001) pp 385-388
Swiss Cheese Fondue: Chemistry in the Kitchen
George B. Kauffman* and Laurie M. Kauffman
Department of Chemistry, California State University, Fresno, Fresno,
CA 93740-8034
Received January 1, 2001. Accepted September 10, 2001
Published online: 12 October 2001
Abstract. Cheese making and fondue making are among the earliest applications of chemistry to biotechnology. The history and chemistry of dairy products, cheese making, and fondue are discussed, and detailed directions for preparation of Swiss cheese fondue are given.
Key Words: Chemistry and History; food chemistry
(*) Corresponding author. (E-mail: georgek@csufresno.edu)
Article in PDF format (191 KB) HTML format
Issue date: December 7, 2001
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