Nutrition information is only for fondue-does not include any dippers or bread.
Why it Works: Smooth Sailing
Cheese is a complex mixture of fat and protein. When correctly melted, cheese stays smooth and creamy. When overcooked or overheated the fat separates from the cheese and the protein clumps. Fortunately, there are several steps you can take to avoid these pitfalls when making fondue. First, bring the cheese to room temperature before melting means you don't have to use high heat. Second, cut the cheese into small pieces to speed up the melting process. Adding a little starch to the fondue is a good idea too-it helps keep the fat from separating. Finally, adding some wine, with its acidity and minerals, lessens the stringiness of the cheese and helps keep the mixture smooth.