Cheese fondue
From sasart@ella.unx.sas.com Fri Oct  5 07:38:46 1990

I eat fairly often at a fondue restaurant which prepares the fondue
at the table (so I know what they put in it!!).  For their cheddar
fondue they do the following:

   1.  Steam the beer in the fondue pot (2 oz/per person) until it
       is almost, but not quite boiling.
   2.  Add some minced garlic; as much as you like.
   3.  They use about 3 parts cheddar and one part emmenthaller (sp?)
       cheese, grated.  I can't tell you how much, you will just have
       keep adding cheese and stirring until it becomes the right 
       consistency.  I had trouble with this the first time that I 
       made fondue because I used too much liquid, and didnt get it
       hot enough...I ran out of cheese and it was too soupy.
   4.  Now add a dash of dry mustard, a dash of worcestershire, and
       some fresh ground black pepper.  Stir.
   5.  Serve with assorted cubed breads, fresh vegitables and fruit
       (apples go well in the cheddar).

For their swiss fondue the procedure is the same, the ingredients are

   1.  White wine instead of beer.
   2.  Equal parts grated swiss and gruyere cheese.  You could also
       use emmenthaller as well. 
   3.  Freshly grated nutmeg and black pepper.

I have experimented with different cheeses and seasonings.  Once, I
had a lot of cubed cheese left over from an appetizer tray that I 
made for a party.  I made fondue with about 4 different kinds. It may
sound hideous, but it turned out rather nicely.
 
I think that a swiss fondue is traditionally made with Kirsch, but I
am not sure how much or when to add it.  I recently had swiss fondue
in Switzerland (I couldn't resist), and they definitely used the Kirsch.
It made a big difference.  Does anyone have any other recipes?