Cheese, please
Now that you have the background and the gear, try this basic cheese fondue recipe by Cooking Live.

What You’ll Need:

1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove, halved
1 1/2 cups dry white wine
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch

1. In a large bowl, combine the cheeses and cornstarch and toss to coat.
2. Rub the inside of a heavy saucepan with the garlic, and then discard the garlic.
3. Add the wine and lemon juice and bring the mixture to a boil.
4. Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
5. Stir in the kirsch, if desired. Season with pepper and nutmeg.
6. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
7. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.
   

Bright ideas: Make sure you have lots of fresh bread slices on hand! Now you have a good use for those extra rolls that have been sitting around the house. If they seem stale-ish, pop them in the toaster oven for a minute or two.