I make cheese fondue all the time...well, all winter long, it's just not a summer meal.
Get a good loaf of Italian or French bread...something with real crust and cut it into 1 1/2 inch cubes, put it in a bowl, cover with a cloth and let it sit all day. It's much better if it's a little stale/dry.
I use a gel-fired fondue pot, so I make the fondue over the stove in the pot and keep it warm on the table with the gel.
In the fondue pot add a tablespoon of olive oil, two cloves crushed garlic, a pinch or more of crushed red peppers and a good amount of freshly cracked black pepper. Add one cup of good white wine. Anything works, but use something you like to drink. Add a 1/4 cup kirsch if you like. I sometimes add cognac instead, just for fun. I've even tried Jack Daniels.
Shred about 5 oz of cheddar and 5 oz of swiss cheese (I have used all types, but a good melting cheese works best) I buy those standard 8 oz packages at the store and shred a little more than half. You should end up with about four cups of shredded cheese. Add about a tablespoon of flour to the shredded cheese and mix the flour and the two cheese together.
Warm the wine mixture over medium-low heat. Once it is warm, slowly add the shredded cheese mixing continuously with a wooden spoon. The wooden spoon is important and once you start adding cheese, you are over the stove stirring...I do mean continuously...slowly, but continuously. It takes ten to fifteen minutes to slowly add all the cheese, a palm full at a time. When the consistency is right, about like watered-down yogurt, it is ready. Have everyone ready and waiting, because you have to serve it immediately.
