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Blue Cheese Fondue

By williamssonoma · From Open Recipes · 15 ingredients
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Why it works: Blue cheese and white wine share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 20 recipes mention both. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Blue cheese + white winetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together20 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  2. Cheese + blue cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together61 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Thyme + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. White wine + thymetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,495 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Cheese + white winetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together345 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the green beans

How well each one fits the dish's main ingredients (cheese, blue cheese, white wine, thyme, cream, pepper, chive):

  1. Potatobetter flavor fit
  2. Onionbetter flavor fit
  3. Tomatobetter flavor fit
  4. Green beansthe original

Fit is the average pairing score against cheese, blue cheese, white wine, thyme, cream, pepper, chive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).