I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier wine, which has a higher acidic content, is what you need. NEVER use Chardonay, always use something similiar to a Sauvignon Blanc. 2)When you "warm" the wine DO NOT boil it. Keep it on a low-medium temperature. 3) Always, always, always shred your cheese AND allow it to sit at room temperature. The finer shredded the cheese is, the easier it will melt. Also, add about a tablespoon of unbleached all-purpose flour to the cheese, and toss it to coat. This helps the cheese to not "clump' when melting. 4)Cornstarch, or a cornstarch "mixture", should be added BEFORE the cheese. Add the cornstarch, and stir for several minutes giving it time to break down, and thicken. Cheese should always be the LAST thing added to fondue. 5)Add the cheese in small handfulls, stir constantly and make sure all cheese is melted and smooth before adding your next handfull. Otherwise, they will begin to clump together. 6)Cheese should always be cooked on low temperatures. 7)Drops of lemon juice can also be added to help break cheese down. It also adds a nice flavor 8)Non-stick electric fondue pots are AWESOME for cheese. Though expensive, they make cheese fondue and chocolate fondue easy because you can control your heat better. 9)Invest in the higher quality cheese, it helps
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I give this five stars for the taste; However I did make several adjustments due to the...