Get a little nostalgic by serving fondue with your next meal.
Here are some of the secrets to a great fondue:
Tossing flour with the shredded or cubed cheese helps keep it together and provides a little thickening for the fondue.
The most common problem in making fondue is having cheese melt into one great lump or into a series of strings that float in the liquid. An acid in the recipe helps break down the cheese proteins so this clumping doesn't occur.
Swiss Fondue uses white wine which contains acid. If the recipe you're using doesn't contain an acidic ingredient, squeeze a little fresh lemon juice over the shredded or cubed cheese before adding it to the fondue pot.
To ensure a smooth fondue, add the cheese a little at a time, minimizing the chances the cheese will lump.