Traditional Fondue Recipe
Grate or plane cheeses (1/3 Emmental – 1/3 of Beaufort – 1/3 of Comte) and add to fondue pot. Stir until mixture is smooth and creamy. In separate bowl, whisk cornstarch, Kirsch and nutmeg; stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Do not overheat or the mixture will separate. Keep fondue warm over low heat, and then put it over an alcohol lamp (Sterno) at the table.
Let fondue continue to bubble during the meal and stir it from time to time so that it stays creamy. Spear bread cubes with fondue forks and dip them into the cheese.
*Note: If the fondue is too thin, add more grated cheese; if it is too thick, thin it with wine. The wine, incidentally, is critical-it should not be too aged and should contain abundant acids.
Courtesy of cheeses of Europe