Given all of the discussions on Chowhound about sodium citrate and cheese sauces I was intrigued and decided to order some and last night was our first attempt at using sodium citrate. I used the Chow recipe. We were very disappointed as we both thought the fondue was tasteless and there wasn't even a hint of aroma of the different types of Swiss cheese. Did we do something wrong? The sauce was incredibly creamy and smooth as you can see in the photo. Does sodium citrate work better for something like macaroni and cheese where there are other ingredients to add flavour? Does anyone know the scientific reason why the cheese lost its taste and aroma? Could we use less sodium citrate? Are there any other uses for sodium citrate?