A Cheese Fondue should consist of cheese, pepper, white wine, and kirsch
with some garlic to wipe the pot with before you start, nothing else.
The cheese should be a mixture of emmental, gruyere and beaufort ( or
comté) .

There are some nice aternative melted cheese dishes like a whole Mont
D'or or similar, dosed with white wine and garlic and then baked, but
these aren't the same.

Ideas of putting beans or beer in a fondue would cause the average Swiss
to explode (ok so perhaps they do have some merits after all)

Steve