One fondue recipe from Epicurious uses cheese calls for Emmental and Gruyere cheese. The ingredients are 1/2 pound each of Emmental and Gruyere, both coarsely grated; 1 garlic clove, cut in half crosswise; 1 1/2 cups of dry white wine; 1 tablespoon cornstarch; and 2 teaspoons of kirsch.
Kirsch is a type of cherry liqueur and is optional for this recipe. It is possible to sustitute water.
Rub the inside of a large, heavy pot with the cut sides of the garlic, then discard the garlic. Add the wine to the pot, and bring to a simmer using moderate heat. Stir the kirsch or water and the cornstarch with the wine in a cup or small bowl.
Add the cheese gradually to the pot and cook, stirring constantly. Stir in a zigzag motion to keep it from balling up. Stir until the cheese is completely melted and creamy, and be careful not to let it boil. Give the cornstarch mix a stir, then stir it into the fondue. Bring to a simmer and cook, stirring, until thick. Then, pour into a fondue pot over a flame.
Another recipe for fondue with cheese, posted by Saveur, uses Gruyere, Emmental and sharp cheddar cheese, except all these cheeses are cubed instead of grated. Instead of dry white wine, the recipe call for 1 cup of Hennepin Saison ale.