Recipes for cheese fondue, from Brillat-Savarin's to Fannie Farmer's, are numerous and varied, but none can excel the classic one of Switzerland: Fondue Neuchateloise, it is called. Rub the blazer well with a cut clove of garlic, then pour in a cup of dry white table wine and place over hot water. When the wine is hot but not boiling, add 1/2 pound of grated Switzerland Swiss cheese which has been dredged in 4 teaspoons of flour. Add cheese, a little at a time, and as it melts add more. Keep stirring. Season with salt and pepper and a grating of fresh nutmeg, then stir in 3 tablespoons of Kirsch. Place in the middle of the table, still over hot water, give each guest a fork and a dish of cubed French bread and let him dunk from the common dish.
Note: The Swiss say to serve Kirsch with this meal, but white wine, perhaps Chablis or Pinot Chardonnay, not too cold, is nice, too.
from Chafing Dish Book, p. 24
by Helen Evans brown
© The Ward Ritchie Press, Los Angeles, 1950
Looks like the recipe used by Melting Pot restaurants.