1/6. Cheese fondue is, arguably, a dinner-party classic, but do you know what actually happens when the cheese melts? And why's port associated with Stilton? Paul Merrett finds out as the third series of Saturday morning culinary analyses gets a primetime re-run. Series producer Gillian Scothern ; Exec producer Clare Sillery RECIPE CARDS: available free of charge from [number removed] (calls charged at the national rate) or by logging on to open2.net. Saucepans, cutlery and cookbooks: page