Yum. To me, the best fondues are made of equal parts of Emmenthal, Comté and Beaufort (actually, I put a little bit more of the latter because I like my fondue sharp), some white wine, a splash of cherry liquor and never, ever trust a restaurant that offers fondue and that doesn't know about the egg yolk tradition at the end.

Sadly, it's very hard to find these cheeses in the US.