This description of fondue history appears on the Web site of Gourmetsleuth.com:

Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland.  The simple to prepare meal utilized ingredients that were found in most average homes.

The Swiss Tradition

Each component of a traditional Swiss fondue plays an import role.  Most recipes we see for "traditional" Swiss style fondue are a combination of two cheeses, Gruyere and Emmenthaler.  These two cheeses are combined because either cheese alone would produce either a mixture that was too sharp or too bland. The cheeses are most commonly melted in a dry white wine which helps to keep the cheese from the direct heat as it melts as well as to add flavor. The Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. The garlic was for additional flavoring while the flour or cornstarch assists in keeping the cheese from separating.

Given Fondue is a "communal" meal there are a few basic guidelines to follow.   To eat cheese fondue spear a piece of bread using a fondue fork and dip it into the pot. Twirl the bread cube gently in the cheese to coat it.  You'll want to let the bread drip a bit before you put it in your mouth.  This will allow the excess to drip back in the pot and also allow time for cooling. When you put the bread in your mouth try not to touch the fork with your lips or tongue because the fork does go back in the pot.   Alternately you can use a dining fork to slide the bread off the fondue fork then eat it with the 2nd fork. 

This is probably more cumbersome than necessary.

To eat meat fondue, spear a piece of meat and plunge it in the hot oil. 

Allow it to sit until the meat is cooked to your liking.  Remove the fork and place it on your plate.  Use your dining fork to slide the meat off the fondue fork.  Then use your regular fork to dip the meat in the sauce as desired.  Then eat using your regular dining fork.

Porcini Fondue

1 cup and 2 Tbsp. Marsala wine

3/4 cup dried porcini mushrooms

8 oz. grated Fontina cheese

8 oz. grated Swiss cheese

2 to 3 Tbsp. flour

1 clove garlic, halved

2 cups dry white wine

1/2 cup grated Parmesan or Romano cheese

Freshly ground black pepper, to taste

Heat 1 cup of wine just to boiling in a small saucepan and pour over the dried mushrooms in a small bowl. Let stand at least 1 hour. Meanwhile, toss the Fontina and Swiss cheeses lightly with the flour. Rub a heavy enameled pot or fondue pot with the garlic. Pour in the white wine and heat over medium-low heat until hot. Add the cheese tossed with flour, a handful at a time, stirring constantly and waiting until each addition melts before adding the next. Then stir in the Parmesan. Drain the mushrooms, squeezing out as much liquid as possible, and chop into fairly fine pieces. Stir the mushrooms, the remaining 2 tablespoons Marsala, and lots of freshly ground black pepper into the fondue. Serve with assorted breads and sausages for dipping.

Mocha Fondue

8 oz semisweet chocolate

1/2 cup hot espresso or coffee

3 Tbsp. granulated sugar

2 Tbsp. butter

1/2 tsp. vanilla extract

Chop chocolate into small pieces and set aside

Heat espresso and sugar in fondue pot on low heat

Slowly add chocolate and butter while stirring. Add vanilla

Optional: Add a splash of Irish Cream.

To Dip: angel food cake, apple slices, banannas, strawberries, pound cake, pretzels, marshmallows

Danish Fondue

1 Tbsp. butter

4 strips extra-lean bacon, finely chopped

1 small sweet onion, finely chopped

1 Tbsp. all-purpose flour

1 cup lager beer

1 cup grated Havarti cheese

1 cup grated Gouda cheese

Sweet and sour gherkin pickles, rye bread cubes, and pretzels for dippers. Melt butter in a medium-sized heavy saucepan. Saute bacon and onion together until bacon is crisp and onion is golden. Add flour and cook for 2 minutes, stirring often. While stirring, slowly add the beer and cook until sauce is smooth and thickened. Add Havarti and Gouda cheeses to the sauce, stirring until melted. 

Cheddar Whiskey Fondue

A touch of whiskey gives this rich cheddar fondue a Scottish highland fling. It is fast and easy to make using few ingredients.

1 Tablespoon butter

1 cup milk

1 pound grated extra-sharp cheddar cheese

1 Tablespoon cornstarch

1/4 cup whiskey

Cubes of rye and onion bread for dippers

In a heavy saucepan, gently saute the onions in the butter until soft and translucent. Add milk and bring to a simmer. Stir in cheddar cheese until melted and smooth.

Whisk together cornstarch and whiskey until smooth. While constantly stirring, slowly pour whiskey mixture into cheese mixture and continue to cook until thickened. Pour cheddar whiskey fondue into a fondue pot or heat-proof bowl. Serve with rye or onion bread cubes as dippers.

Fondue Cooking Tips

• High heat makes cheese rubbery.

• The addition of alcohol to fondues lowers the boiling point so that cheese proteins will not curdle, but take care not to boil it.

• When multiplying fondue recipes for larger crowds, remember there is less surface area to evaporate liquids, so you will not need as much as double the liquid of the original recipe.

• Sparkling cider, apple juice, or champagne may be substituted for white wine in fondue recipes.

• Fresh herbs, roasted garlic, sauteed minced onions, tomato paste, and mustard are all excellent flavorings for cheese fondues.

• To thin, increase the heat, add a little wine, and stir vigorously.

• For fondue that is too thin, combine 1/2 teaspoon with an equal amount of wine. Stir into fondue until thickened.

• Metal pots are better for oil-fried fondues or hot-pots, while ceramic is good for cheese and chocolate.

• A crockpot may be used to keep cooked fondue warm.

• Wine or hot black tea are recommended accompanying beverages for fondue. Some diners claim that drinking water with fondue makes the cheese congeal in the stomach causing digestion problems.

• Leftover fondue may be used as a topping for potatoes or vegetables. Refrigerate, chop, and add to omelets, frittatas, or scrambled eggs.