# Cheese fondue suggestions

**URL:** <https://boards.straightdope.com/t/cheese-fondue-suggestions/711814>\
**Category:** Cafe Society\
**Created:** [February 4, 2015, 5:04pm UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814 "2015-02-04T17:04:47Z")\
**Posts on this page:** 7\
**Page:** 2

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**Author:** ![Blue\_Mood](https://avatars.discourse-cdn.com/v4/letter/b/ac91a4/32.png) [@Blue\_Mood](https://boards.straightdope.com/u/Blue_Mood)\
**Post date:** [February 6, 2015, 2:34pm UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814/21 "2015-02-06T14:34:03Z")

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Apples and steamed cauliflower. Yum - gotta make this again soon.

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**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\
**Post date:** [February 6, 2015, 4:34pm UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814/22 "2015-02-06T16:34:06Z")

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> [@Blue\_Mood](#):
>
> Apples and steamed cauliflower. Yum - gotta make this again soon.

Or broccoli – I suppose anything commonly eaten with a cheese **sauce** would be good for fondue.

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**Author:** ![RobDog](https://avatars.discourse-cdn.com/v4/letter/r/f07891/32.png) [@RobDog](https://boards.straightdope.com/u/RobDog)\
**Post date:** [February 6, 2015, 4:58pm UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814/23 "2015-02-06T16:58:48Z")

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As far as things to dip are concerned, everything I was going to suggest has been mentioned.

So I’ll just add: don’t forget to serve a fresh green salad, preferably with a nice tart rather than creamy dressing, or something like that to counter-balance the rich density of the fondue itself.

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**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\
**Post date:** [February 6, 2015, 6:15pm UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814/24 "2015-02-06T18:15:32Z")

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Sodium citrate is great for keeping the sauce emulsified.

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**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\
**Post date:** [February 6, 2015, 11:37pm UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814/25 "2015-02-06T23:37:07Z")

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> [@Chefguy](#):
>
> You’re basically making a cheese sauce. If it ‘breaks’ you end up with a grainy, nasty mess with oil floating on top. That’s why directions always say to stir constantly after you start adding the cheese, and to also dip the bread in a figure eight to continue to stir it. It can also do that if you don’t use good quality cheeses.

A bit of sodium citrate solves the issue as well.

ETA: Ninja’d!

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**Author:** ![MichaelEmouse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/michaelemouse/32/101_2.png) [@MichaelEmouse](https://boards.straightdope.com/u/MichaelEmouse)\
**Post date:** [February 6, 2015, 11:40pm UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814/26 "2015-02-06T23:40:01Z")

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What is sodium citrate usually found in? Or is it common for it to be available in pure form in grocery stores?

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**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\
**Post date:** [February 7, 2015, 12:06am UTC](https://boards.straightdope.com/t/cheese-fondue-suggestions/711814/27 "2015-02-07T00:06:29Z")

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“Sour salt”, or you can order it from Amazon or Modernist Pantry.

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