From what I get (I’m not from USA nor Switzerland), it’s simply a cheese derivative. Originally developed in Switzerland by two guys trying to increase the shelf life of Emmenthal through sodium citrate.
People using it nowadays might be doing it for a thousand reasons, such as being easier to melt, easier emulsification (that’s convenient for fondue), or perhaps because it’s cheaper.
I personally don’t use it because I don’t see the point*, given that the prices locally are comparable to cheese, and I like traditional cheeses better. That said I don’t see any big deal against it.
*for fondue and cheese sauces: squeeze some lime juice in it and here we go. You’re actually adding citric acid instead of sodium citrate, but given its buffer effect the difference is not a big deal.
is that lime juice in non-american cheeses to get american cheese-like properties? I don’t need an excuse to add lime juice to anything I’m just trying to understand
From what I get (I’m not from USA nor Switzerland), it’s simply a cheese derivative. Originally developed in Switzerland by two guys trying to increase the shelf life of Emmenthal through sodium citrate.
People using it nowadays might be doing it for a thousand reasons, such as being easier to melt, easier emulsification (that’s convenient for fondue), or perhaps because it’s cheaper.
I personally don’t use it because I don’t see the point*, given that the prices locally are comparable to cheese, and I like traditional cheeses better. That said I don’t see any big deal against it.
*for fondue and cheese sauces: squeeze some lime juice in it and here we go. You’re actually adding citric acid instead of sodium citrate, but given its buffer effect the difference is not a big deal.
is that lime juice in non-american cheeses to get american cheese-like properties? I don’t need an excuse to add lime juice to anything I’m just trying to understand
Yup. It’s to prevent the fondue or cheese sauce from splitting. It’ll also give it some citrus flavour but IMO that’s a bonus.