Err… this may now sound like a stupid question but I have to ask, no offence: Do you know the definition of the word ‘disperse’ and what this actually means?
If yes: Did you ever make cheese fondue (real one, not the ready-to-cook in vacuum sealed tin-foil pouches)? If yes, this would greatly reduce my time trying to explain things . If not: You may really want to consider doing so, it’s very much worth it :smiley: ! I recommend ‘moitié-moitié’ (half Gruyère and half Vacherin fribourgeois).