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The Chemical Educator

ISSN: 1430-4171 (electronic version)

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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:

Article in PDF format (191 KB) HTML format

Issue date: December 7, 2001

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