cheese fondue not binding
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:


prepare the pot
mix the wine and starch then bring to temperature over medium heat.
add cheese and stir continuously for 10-15 minutes until smooth.
season with lemon juice (optional), nutmeg, etc.
keep warm, but do not boil.