Yep, to make parm fondue I’d first make a bechamel, then finely grate in a whole bunch of parmesan. Adding sodium citrate helps keep the sauce smooth and less likely to break, which is really helpful when adding loads of cheese, especially hard cheeses that need a bit more heat to get melty.
…any cheese? So, if I handed someone a block of parm, they could make a fondue out of it?
Yep, to make parm fondue I’d first make a bechamel, then finely grate in a whole bunch of parmesan. Adding sodium citrate helps keep the sauce smooth and less likely to break, which is really helpful when adding loads of cheese, especially hard cheeses that need a bit more heat to get melty.