Gruyere, Emmental, Comte are all good, if you have any other (Brie/Camembert) soft cheese lurking that will probably work in the melting pot.
Baby veg make everything look more colourful and give a light note to what can be a heavy starter. Chicory leaves broken up are particulary good for cheese lovers as you can get a really good scoop of fondue on a leaf.
its been a while since i had a really good cheese fondue! One of my uncles is a swiss chef and i seem to remember him using emmental/gruyere mix, im sure garlic and white wine went in there as well
have emailed my aunt and asked her for a recipe for you
The pot used is a heavy porcelain and not a metal pan. If you want to have a good evening you need a glass of Schnaps- Kirsh, where before you dip the bread in the Fondue you dip it in the Schnaps!!