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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.

  • Try swapping some Fribourg Vacherin cheese for the Emmental - it's nice and creamy and the standard for a 50/50 fondue here in Switzerland 8) Use a medium heat to melt - you don't want to burn the cheese! – Reuben Mallaby Aug 4 '12 at 20:08
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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:

  1. prepare the pot
  2. mix the wine and starch then bring to temperature over medium heat.
  3. add cheese and stir continuously for 10-15 minutes until smooth.
  4. season with lemon juice (optional), nutmeg, etc.
  5. keep warm, but do not boil.
  • Thankyou. Maybe I let it get too hot then that may be the answer in my case. I think when it gets stringy I try to 'fix' it by heating it even hotter. I will try a cooler approach this time :) – Ellie Aug 2 '12 at 6:15

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