Iíve made fondue a jillion Xs and never had trouble. Last night I tried it and it ended up w/ the consistency of curds and whey. Great tasting curds and whey, but curds and whey nevertheless.
I slowly heated the wine on low heat w/ the seasonings as usual, added the cheese slowly, stirred and stirred, yet it was a mess of blobby cheese on the bottom. In a last ditch effort to save it I added some cornstarch (not usual for me) to no avail.
Anyone know why this happens?