The cheese you use makes a huge difference in this. I have read that people have trouble unless they use IMPORTED Gruyere and/or Emmenthaler cheese. If you're lucky enough to live close to a Whole Food's store they have a one pound bag of "ready to fondue" grated Gruyere/Emmenthaler and it calls for a cup of wine to one pound of cheese. Also, make sure your heat is not too high. It takes quite a bit of stirring too.