In Geneva this evening, Jan and I ate at a great little place and enjoyed some of Switzerland's famous cheese fondue. We had great conversation with our server, who with a bit of persuading shared the simple recipe with us (as long as I promised not to tell anyone where it came from). Unfortunately there were no quantities - but with some experimenting, you can get it right.
Garlic - chopped finely
Put the garlic and wine on to simmer. Slowly add the cheese (grated) and stir constantly over a low heat. The two cheeses are used in equal quantities (if you see this on a menu in French it will be called Moitié/Moitié). Just before serving, mix the cornstarch with water and add a bit to thicken the mixture. Won't know if this works until we try it, but if you do, and it works, let us know.
Oh - and pour a glass of white wine and drink it as you eat.