Fondue sounds easy to make.......but even professional chefs say its a tricky dish. Some chefs mix in flour, cornstarch even a potato to stabilize the cheese.
At least 2 tbl wine is considered a must to make sure the fussy cheeses unite.....instead of splitting.
There are many cooking tricks to making fondue....but as you say high quality cheese is the best.
We only cornstarch, with 1-1/2 Cups wine, a tablespoon of Kirchwasser, garlic, nutmeg, cayenne - all as the Chef prescribed.
It must have been our cheese.
I’m saving it to see if it does any better toasted on bread tomorrow. But it was an expensive experiment.
Now I just need an idea of how to use a big bottle of Cherry Brandy...the ‘leftover’ wine I can handle ;-)