Authentic Traditional Swiss Fondue

Recipe found here 

Randi V.

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
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes
apples
pears

The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. 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. Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes, apples, and/or pears.

NOTES 

If you are amendable to it, using alcohol removed wine (I recommend the FRE brand if you can find it) works great. If you use cooking wine, know that it is much salter than normal wine. And if you don't like that idea, sparkling cider works well. It will be sweeter than normal fondue but still pretty good. Oh- and only go with a white grape base. Reds are NOT good in fondue. Omit the Kirche. It is just cherry flavored alcohol and not necessary. But, I do recommend finding the Emmenthaler, Gruyere and Appenzeller (can substitute French Compte' if you can't find the Appenzeller). Anywhere with a more extensive cheese section should have at least the Emmenthaler (just a strong swiss cheese) and Gruyere (stronger swiss cheese). If you can't find the appenzeller/compte (it is just the strongest swiss cheese and adds a nice richness to your flavor base), just add the needed amount of this cheese as grueyer.