* Note: The above measurements are per each person. Multiply by your number of guests.
**Grated and mixed half and half
*** This is Swiss Cherry Firewater; clear, dry-tasting -- NOT Cherry Brandy which is sweet and dark! Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it in the US are miniscule.
In Switzerland, fondue is usually prepared in a "caquelon", (I actually found one on Amazon!) an earthenware dish with a handle, glazed inside, but any enameled saucepan can be used, or not too shallow fireproof dish.
The old custom is that if you accidentally drop the bread into the cheese from the end of your fork, if you are male, you have to buy a round of drinks for the table and if you are female, you have to kiss everyone. Hmmmm.....
Other info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition; the "coup d' midi" or "shot in the middle", for when you get full...a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you are feeling too full. Don't ask me how this works...it just does.
The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.