Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tasting liquid and a rubbery ball of cheese, completely useless for fondue purposes.
Why and how does this happen? Was it the quality of the cheese, did I overheat the wine before adding the cheese, or did I add too much/too little cheese at once?
Best Answer
Cheese sauces will curdle more easily if they are not acid enough.
I struggled with homemade mac-n-cheese until someone pointed this out to me. The wine that Zippy suggests is one solution to adding acid without undesirable taste.