this post was submitted on 19 Dec 2023
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submitted 9 months ago* (last edited 9 months ago) by [email protected] to c/[email protected]
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[–] [email protected] 5 points 9 months ago* (last edited 9 months ago) (1 children)

It's just a form of citric acid -- if you put lemon juice or wine in (which a lot of recipes, including the one my swiss grandfather uses, do) then you get the same result.

[–] [email protected] 2 points 9 months ago* (last edited 9 months ago)

I don´t think wine melts cheese just like the salt sodium citrate but the acid from the wine combined with the extra alcohol from the Kirschwasser also solves the problem :)