As I said there is no real recipe, just proportions. But we'll do the best we can down here in this recipe part
½poundeach Emmental Swiss and Gruyere*
¼poundFontina or Jarlsberg
Salt and freshly ground pepper
1 - 2clovesgarlicsmashed or split
1 ¼ to 1 ½cupsdry white winesuch as a Fume Blanc, or non-grassy Sauv Blanc. Do not use an oaky chardonnay
Freshly ground nutmeg
1crusty French baguettenot sourdough
Grate the cheeses together; place into a large bowl and season with salt and freshly ground pepper. Let stand at room temperature for at least one hour, two is better.
Cut the baguette into quarters lengthwise, then across into bite-sized pieces. Place into a large bowl or colander and let sit out for about two hours.
Rub the bottom and sides of your pot with the garlic, leaving it in or removing it as desired. Place the pot over medium heat and add the wine, when the wine comes to a true simmer start slowly adding the cheese; a handful at a time stirring in a figure 8 until it has melted. Continue to add the cheese in this manner until you have a nice melted amount of cheese in the pot, you want to be able to dip your bread in and come up with a good ratio of melted cheese to wine-soaked bread. When this is accomplished, add the Kirsch and nutmeg. Give it a good stir and then move the pot to your heat source. Dip and enjoy. Kiss the person on your right.
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