Hey so I have an idea (ok it might be partially stolen but what isn't these days and you know etc etc) anyway, it is an app or shareable or whatever that involves fondue. So my problem is I've never done fondue before, and definitely not in an a la minute setting. So my question: What would your suggestions be to achieve a fondue texture ( cheese dipping sauce, not too thick nor too thin, intended as a dip for grilled bread) cheese sauce that can be picked up on the line in a la carte sized portions ideally in less than 10 or so minutes and that the line cooks will actually be able to do properly as part of a larger menu (i.e. not sitting there stirring it over a double boiler constantly for 6-7 straight minutes or something). I'm thinking of making a loose bechamel that they can heat up in a pan, swirl shredded cheese into a la minute and dump into the serving vessel. Would the cheese set up before the diner got really into it? Would it be too thick?