I had this recipe for fondue in my old food blog (no longer in existence), and for some reason I never copied it anywhere where it could be found. It's really good. You can, of course, use kirsch instead of calvados. I used the latter because I didn't have kirsch around.

-1/2 lb Havarti
-1/2 lb Gruyere
-1/2 lb Emmental
-2 tbsp. cornstarch
-2 cloves garlic, cut in two
-1 glass white wine
-3 tbsp. Calvados

Shread the cheeses, put in a bowl, add the cornstarch and mix together. Set aside.

Rub the garlic on the interior of the fondue pot and leave in. Add wine and heat until boiling. Add the cheese, a handful at the time, stirring until it melts. When all the cheese melts down, turn down the temperature and add the Calvados. Take to the table.

I served it with: mini-meatballs (I'll post the recipe separately), vegetarian tortellini (from Trader Joe's), organic broccoli, apple slices (it was REALLY good) and fresh Sourdough bread.