My infrequent fondues have been ruined by graininess that isn't conducive to a good fondue. When we were at the Melting Pot, they waiters were giving us helping hints that ended up not working for me. The most recent- I cubed the cheese (don't remember what kind, maybe cheddar) and shook it in a bag with flour, got the wine simmering, put the cheese in it, and stirred constantly until the cheese melted, then stirred it more until it was as smooth as it was going to get, which wasn't very.
I don't want to resort to Velveeta and Ro-tel, and I'm sure there are people here who can advise me. What did I do wrong?