Does anyone have any tips on how to make a good cheese fondue that doesn't go stringy?

buy a good cheese mix from your favorite fromagerie!

Done that - but it still goes stringy

this is how I make it

800g cheese, emmanthal, gruyere etc... grated

mix a tablespoon of flour in with the grated cheese

simmer a pint of white wine in a pan and slowly add the cheese until it is all melted, once all the cheese is melted add up to 4 tablespoons of kirsch to the cheese (depending on taste preference, i use 1 tablespoon) and add some pepper.

I have made this a few times, its not too stringy but I would expect it to be a little stringy being cheese??? maybe use something else instead of emmenthal which is quit a rubbery cheese

good luck

I'm proud to say I've never made a stringy fondue myself, but the credit goes to my Swiss instructor. The basic caution is to not use too high a heat while cooking it or on the rechaud. Apparently this is what can turn a good fondue into a stringy mess.

On the stove, don't go above medium-high, and stir constantly. Once it's ready to eat, remove it to the rechaud. Adjust the heat source of the rechaud so it's only lightly bubbling; the idea is to keep it warm, but not cook it any further.

Hope this helps, and good luck!!

(PS-not everyone adds cornstarch, (maizena) to their fondue, but I like to add some--dissolved in kirsch or wine--to make it thicker and smoother.)

I have been told by Swiss folks that trasitionally it's more or less a 50/50 mix of gruyeres and vacherin. Also, swap flour for corn flour (maizena) and yes, keep the heat low and don't leave it unattended and unstirred, you don't want it to split.

Buy the gerber pack and add some kirsch and nutmeg ,hide the wrapping well before and enjoy the compliments on your great fondue.

A spot of cream - on a medium heat, mind - also helps. If you're feeling sinister, you can get 'fixfertig' (prepared) mixes from Coop now, including the Kirsch etc. Makes a good Fondue if you're not too fussy

400gr/13.5oz. Grated Gruyere cheese
400gr/13.5oz. Grated Emmenthal cheese
1 to 10 (to taste) Cloves of garlic, quartered
4 dl/13.5floz. White wine
1 tblsp. Cornstarch
1 liqueur glass KIRSCHSCHNAPS
Ground pepper and ground nutmeg to taste

Peel the garlic and cut the cloves coarsely. Cut another clove in half and rub the inside of the Caquelon with it. Add the wine, the grated cheese and the cornstarch (dissolve the cornstarch in a bit of the cold wine before adding). Start to heat it slowly – stir constantly!! (It’s very important to keep stirring it all the time or you won’t get a creamy Fondue.)
When it is creamy and melted, add the Kirsch and season with nutmeg and pepper.
At table, put the Caquelon on the Rechaud (heater). Using long forks, dip cubes of bread into the cheese. Even at the table constant stirring is important otherwise the Fondue will turn lumpy!!
Fondue is served with either white wine or strong black tea. Sometimes, pickled gherkins and onions are also served .It is not recommendable to drink cold water or fizzy drinks alongside a Fondue, because this can lead to congealing of the cheese to a lump in your stomach.

NON-ALCOHOLIC VERSION!
Swap the white wine for sour apple juice (Cider) and the kirsch for lemon juice

If the Fondue gets too runny, then add another handful of cheese and let it cook on high heat or add a little more diluted cornstarch. If it gets to thick, add a little more Wine, Lemon Juice or Kirsch. If it starts to separate, then place it quickly back on the stove on high heat, stir briskly with a whisk and add a little more diluted cornstarch.

HTH
Happy cooking

EastEnders

my advice....DON'T do it! Stick to good old cheese on toast (cheddar can now be found in a supermarket near you)....same thing isn't it

First mix the white wine Maizena, then add the cheese mix and stir. Then put it in the fridge for at least 30 minutes so it can set. That should make it nice and runny. Add more wine if it's still not thin enough.

A hint of Kirsch schnapps is also recommended.

if you want a real fondue please go to a fromagerie and ask for a moitie- moitie,( vacherin and gruyere) 200g per person usually, you have to add 200ml wine and thats it! I don't add mazena, but if you want to you can, It kind of takes a while, remember to do it on low heat, I should know, all the men in my husbands family do it, and its a fribourg tradition, take it from me its really the best!Very tasty!

Thanks to all you guys for your tips. I shall leave the ready made stuff to one side and have a bash at making the real thing once again - wish me luck. However, not sure about the piece of advice below - possibly a typo?

i think you right kris, probably a typo! at least you can drink your fondue instead of eating it! lol

Does anyone have an easy recipe for Cheese fondue?

Try here:
Fondue at home

oh, you just beat me

1 kgs of mild non-descript cheese
2 pairs of wet socks (preferably ski-socks)
1 quart of ethanol but failing that diesel will do
1 stale loaf of bread
Salt and pepper to season....

Apparently fondue is a new thing in Switzerland (post WW2) and stems from the fact that soldiers were given an amount of cheese as part of their ration packs and after exhausting every possible way of making a cheese sandwich decided to start melting it instead...

I wish that had decided to rub it on their testicles instead!

some of the ready made packs are OK - the coop has ones with wine and everything in.

or you can buy mixed cheese for fondue from the cheese counter - mix it with some cornflour and wine - rub the pan with garlic... if in doubt about the foundu just tell everyone that they have to drink extra Williams before they have any

portsy, thanks for that. a nice let loose on Saturday cheese fondue recipe there