Emmental Sodium Citrate Dilema

So I make a lovely, smooth, cheese sauce using 1c water, 2 tsp sodium citrate, and 1 pound of fontina and cheddar cheese. I try and do the exact same thing with Emmental and American Swiss and get a smooth mass that would not incorporate into the liquid. Only difference was the cheese. Any clues?

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whenric

I don’t know why, but have you tried adding SHMP as well?

John_Paul_Khoury_17236

I did not, but I’ve never had to add anything else except the sodium citrate in the past and that’s why it was a head scratcher with the Swiss

brian_martin2001

What is your method?

John_Paul_Khoury_17236

Same method used for the fontina and cheddar or any other cheese was used for the Swiss. Simmer the sodium citrate in a liquid then whisk in the cheese and allow it to incorporate. Same method used that worked well with the cheddar fontina and other cheeses seized up with the Elemental

brian_martin2001

Maybe try finely grating the cheese, slowly whisking in the cheese, allowing it to incorporate before adding additional cheese. Additionally, maybe try using something other than water: like milk or cream, which may aid in forming an emulsion.

A ratio of 265 milk, 285 g Swiss/Emmental cheese, 11 g sodium citrate might be useful, but i would slowly add the cheese and allow it to incorporate before adding more, maybe break it up over 5 or 6 additions; this may end up without all the cheese getting in the mix, but could help forming the stable emulsion.

whenric

They just posted a new melty cheese parametric recipe that includes Emmental. Maybe that will help!