This cheese fondue recipe is courtesy of the book Things Cooks Love by Marie Simmonds and Sur La Table, published by Andrews McMeel Publishing. Simmonds writes, "The classic fondue is made with Gruyere and Emmental cheese melted with white wine and a splash of kirsh, a clear brandy distilled from cherry juice and pits. This riff on that tradition is made with imported Italian fontina Val d'Aosta, a rich, nutty cheese used to make fonduta, the famed fondue of northern Italy that combines cheese, egg yolks, and cream. The broccoli is a pretty touch but is optional, as is the crushed red pepper."