Epicurious: Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig — all relatively low in moisture — also work fine. Not every fondue recipe calls for cornstarch, but we find it keeps the cheese and wine from separating. As an additional treat, when you're almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

Epicurious:

• 1 garlic clove, halved crosswise
• 1 1/2 cups dry white wine
• 1 tablespoon cornstarch
• 2 teaspoons kirsch (optional)
• 1/2 pound Emmental cheese, coarsely grated (2 cups)
• 1/2 pound Gruyère, coarsely grated (2 cups)

1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
2. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

Food.com:

• 1 1⁄2 cups shredded gruyere (6 ounces, 180 g)
• 1 1⁄2 cups shredded emmenthaler cheese (6 ounces, 180 g)
• 1⁄2 cup shredded Appenzeller cheese (2 ounces, 60 g)
• 2 -3 tablespoons all-purpose flour
• 1 garlic clove, halved
• 1 cup dry white wine
• 1 teaspoon fresh lemon juice
• 1 dash kirsch, a swiss liquor (optional)
• fresh ground pepper, to taste
• 1 pinch nutmeg

1. The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
2. In a medium sized bowl, combine the three cheeses and toss with the flour.
3. Rub the inside of the fondue pot with the garlic halves.
4. Add the wine and heat over medium heat until hot, but not boiling.
5. Stir in lemon juice and kirsch.
6. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
7. Remove the pot from the heat and place over an alcohol safety burner on the table.
8. Adjust the burner flame so the fondue continues to bubble gently.
9. Serve with plenty of crusty bread cubes.

Things to dip:

• Cubes of French bread
• Cubes of apple and pear
• Roasted potatoes
• Julienned raw red bell pepper
• Blanched broccoli florets