The addition of alcohol (dry wine works best) to fondues lowers the boiling point so that cheese proteins will not curdle, but do not use water and take care not to boil it.
Heat cheese mixtures slowly so the cheese does not become rubbery.
When multiplying fondue recipes for larger crowds, remember there is less surface area to evaporate liquids, so you will not need as much as double the liquid of the original recipe. If doubling the recipe, add an additional 50% of liquid, not double the liquid.
Sparkling cider, juice, or champagne may be substituted for white wine in fondue recipes.
Use a good quality cheese in cheese fondues.
Fresh herbs, sauteed minced onions, tomato paste, and mustard are all excellent flavourings for cheese fondues.
For fondue that is too thick, increase the heat, add a little wine, and stir vigorously.
For fondue that is too thin, combine 1/2 teaspoon of flour or cornstarch with an equal amount of wine. Stir into fondue until thickened.
Metal pots are better for oil-fried fondues or hot-pots, while ceramic is good for cheese and chocolate.
A Crock-Pot may be used to keep cooked fondue warm.
Wine or hot black tea are recommended accompanying beverages for fondue. Some diners claim that drinking water with fondue makes the cheese congeal in the stomach causing digestion problems.
Leftover fondue may be used as a topping for potatoes, vegetables, or eggs.