Three Cheese Fondue

In one of my early Paris apartments, I lived by a friendly fromager who was kind enough to grate pounds of cheese for my yearly Christmas fondue party. Grating all your fondue cheese is probably the most challenging part of making a fondue; the rest is just a question of melting and stirring, making this an ideal recipe for the beginner chef or a small city kitchen. Every year in that apartment in the 18th arrondissement, my friends were invited to squeeze around a crowded coffee tab