It's more than likely you'll hit one or two "typical" snags when preparing fondue. Some are more serious than others. Here's how to resolve the most common problems:
The fondue isn't binding together properly
Dissolve a little more cornflour in some white wine or lemon juice, stir it vigorously into the fondue mixture and briefly return to the boil. This will ensure the fondue binds together properly.
The fondue is too thin
An extra handful of grated cheese – combined with a little extra dissolved cornflour, if necessary – will give the fondue a thicker and more creamy consistency.
The fondue is too thick
Carefully adding a little more white wine while stirring vigorously will make the fondue thinner.