It's fondue time again

The leaves are turning (early this year in light of a drought) and the evenings are starting to be pretty cool. Anyone have any fondue recipes they care to share? I've always made the classic and well known cheese fondue - it's my favorite (see below) but I'm ready to branch out and try something that will become my new favorite.

1/2 lb Emnenthaler Cheese (shredded)
1/2 lb Gruyere (shredded)
1 clove Garlic or more
2 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour to dust the shredded cheese
3 tbs Kirsch
1/4 tsp White Pepper
Nutmeg and/or Paprika, to taste, after melting cheese in the warm wine

Dust the shredded cheese
Rub garlic around inside of pot (I then leave it in the pot)
Warm the wine
Add the lemon juice
Melt the cheese in the wine
Add the Kirsch, pepper and nutmeg
Serve with crusty bread

Pretty similar, but here it is:

Fondue Neuchateloise

1/2 lb Swiss gruyere, coarsely grated (abt 2 cups)
1/2 lb Swiss emmentaler, coarsely grated (abt 2 cups)
1 Tbs cornstarch
2 cups dry white wine, e.g., Neuchatel
1 medium garlic clove peeled and bruised
2 Tbs kirsch
1/8 tsp freshly grated nutmeg
1/8 tsp salt
freshly ground black pepper
French or Italian bread cut into 1 in. cubes

In large bowl, toss cheeses and cornstarch until thoroughly combined. Pour wine into 2-qt fondue dish, drop in garlic, bring to boil over high heat. Let wine boil briskly 1 or 2 minutes, then remove and discard garlic.

Lower heat so wine barely simmers. Stirring constantly with fork, add cheese handful at a time, letting each handful melt before adding another. When fondue is creamy and smooth, stir in the kirsch, nutmeg, salt and few grindings of black pepper. Taste for seasoning.

Neuchatel a wine name from the past. Used to use it fondue many times in the '50s. Haven't seen hide nor hair of it in decades.

[David M. Bueker]

Look for Chasselas - same thing.

well, maybe try:
1. a bit of older swiss type cheese - antique versions of what you use already - similar harder ones like Sbrinz if you can find it.
2. calvados instead of kirsch
3. cayenne instead of white pepper
4. if you use a really tart wine you won't need the lemon - which probably has a noticable taste. muscadet or vinho verde is fine. the lemon is only for the acid which is needed to make the thing not glop up. the recipes assume you will use CA wine with little or no acid.
you got me going - can't wait for my first of the year - but MI is unseasonably warm - mid 80's, so......

Here’s an article I wrote on fondue last year. There’s a few recipes along with the history.

The very best cheese fondue I've ever had was based on St-Nectaire and Abondonce. Just fabulous, especially with some cepes de Bordeaux, washed down with Savoie Gamay.

Thanks for the suggestions. We are warm here, too. As a matter of fact we set a record yesterday of over 90 degrees and may do the same tomorrow. But the weekend should be cooler so I'm hoping for the first fondue of the 'season'.

Thanks for the link, Peter. Now - if it would just get cool!