cheese fondue not binding I am planning on making a cheese fondue this weekend.

How ever last time I made it the cheese (Emmental and gruyere) wouldn't fully disolve into the wine base. It basically was a winey sauce with stringy cheese in it. Aside from the wine (reisling) and cheese the pot was rubbed with a garlic clove and it called for a little lemon and kirsh and a bit of corn flour for thickening.

When I had fondue at a restaurant last time the sauce was a lovely consistency and stuck to the bread nicely without stringy pieces of cheese.
Stringy or seized cheese in a fondue can often be caused by overheating or too little acid.  Using a dry wine may reduce the need for any additional acid.

A good method for a simple cheese fondue is as follows:


prepare the pot
mix the wine and starch then bring to temperature over medium heat.
add cheese and stir continuously for 10-15 minutes until smooth.
season with lemon juice (optional), nutmeg, etc.
keep warm, but do not boil.