Skip to main content
SpringerLink
Log in

Swiss Cheese Fondue: Chemistry in the Kitchen

  • Chemistry and History
  • Published:
The Chemical Educator

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

Author information

Authors and Affiliations

  1. Department of Chemistry, California State University, Fresno, Fresno, CA, 93740-8034

    George B. Kauffman & Laurie M. Kauffman

Authors
  1. George B. Kauffman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Laurie M. Kauffman
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to George B. Kauffman.

About this article

Cite this article

Kauffman, G.B., Kauffman, L.M. Swiss Cheese Fondue: Chemistry in the Kitchen. Chem. Educator 6, 385–388 (2001). https://doi.org/10.1007/s00897010512a

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00897010512a

Keywords

Search

Navigation