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.