Authentic Swiss fondue as made by my dad who grew up in Switzerland:
1 pound Swiss cheese, coarsely shredded (this really should be a mixture of Gruyrere and Emmantaler but I have had passable results with everything from the cheapest generic swiss to the reduced fat Jarlsberg that they have at Trader Joe's. When we were kids, mom sometimes swapped out some or all of this for jack or cheddar)
2 tbs white flour (yes, it has to be white. I've tried WW. It doesn't work)
2 cups white wine (I like to use a chenin blanc or sauvingion blanc, but white table wine is fine)
1 tbs fresh lemon juice
Several cloves of fresh pressed garlic.
White or black pepper
A dash of nutmeg
3 tbs Kirschwasser or other cherry flavored brandy (can be omitted)
2 sourdough baguettes, sliced apple, blanched broccoli (my father, may he rest in peace, would call me a heretic for suggesting that you dip broccoli in fondue. I like it, though.)
Cube the bread. Toss the cheese with the flour. Heat the wine with the lemon juice and garlic until bubbling, then add the flour coated cheese by handfuls, stirring until completely melted between additions. Add nutmeg, pepper and Kirsch. Serve with bread, apple and broccoli. If you lose whatever you are dipping in the cheese, you need to kiss the person on your right.