OK, here's a basic fondue recipe:
1/2 pound Emmenthaler cheese (this is classic Swiss cheese, with big holes)
1/2 pound Gruyere cheese (this is creamier cheese with small holes)
A bottle of really cheap, dry white wine. Did I say really cheap? If you pay more than $5, you're paying too much. We used to pay 4 francs for a bottle, and 3 francs of that was deposit on the bottle. And it took 5 francs to make a dollar at that time.
A couple of baggettes of French bread. Cut it up in cubes about 1 inch square, making sure each piece has some crust on it.
A pinch of salt.
A pinch of black pepper.
A clove of garlic.
A fondue pot. You DO have a fondue pot, right? If you were alive in the 70s, you do do.
A shot of kirsch. (Personally, I don't use this. I think it makes the taste too bitter.)
Cut the clove of garlic and rub it on the inside of the fondue pot. Add a couple of cups of wine (and I mean 16 ounces) to the pot, and put it on the stove at a medium heat. Add the salt.
Grate the cheese coarsely. Mix the two kinds together, and toss in a couple of tablespoons of white flour. Shake them up, so the flour lightly coats the cheese, keeping it from sticking together.
When the wine is just coming to a boil (little tiny bubbles), start adding the cheese to the wine, a small handful at a time. Stir the mixture with a wooden spoon or some other non-stick type. Keep adding in the cheese until it is all in. You should have a smooth, creamy mixture. Add the pepper and kirsch, put the pot on a sterno warmer, and eat with the cut up bread.
You put the piece of bread on your fondue fork (did I mention the forks?), dip it in the cheese, and eat it. Try not to lose the bread in the fondue. According to who you ask, and who's sharing the fondue, the tradition is that anyone who loses their bread in the fondue has to pay for the wine, or has to kiss everyone of the opposite sex at the table.
This is, by the way, the recipe used by Les Armures, the oldest restaurant in the old city of Geneva.