There are many variations of fondue. Based on regional differences, cheeses might include Beaufort, Emmental, Gruyère, Comté, Sbrinz or Abondance, which is used in Berthoud Savoyard, a baked variation of fondue that has Spécialité traditionnelle garantie designation in Europe (try the dish at Flute & Fromage, which also stocks Abondance year-round).
For a classic Alpine-style fondue, rub inside of fondue pot with a cut garlic clove. Add about 5 cups of grated or cubed Gruyère and Emmental cheese and a cup of dry white wine. Gently heat, stirring until cheese melts. Add a splash of kirsch (optional). Continue stirring until smooth and creamy. Sprinkle fondue with black pepper or nutmeg (optional). Serve with chunks of bread, boiled potatoes, cured meats, vegetables (such as broccoli, asparagus, zucchini, red peppers), cornichons, apple or pear slices, or anything in the fridge you want to dip into the fondue!