1. In a heavy-bottomed saucepan, heat butter over medium-high heat. Add shallot and cook for 2 minutes, or until translucent. Reserve 15 mL (1 tbsp.) beer and pour remaining beer into saucepan.
2. Reduce heat to medium-low and simmer for 2 minutes, or until beer is hot. Add Emmenthal, Appenzeller and Gruyère to the hot beer.
3. Using a wooden spoon, stir constantly until cheese is completely melted and mixture is smooth.
4. The fondue should bubble lightly. Dissolve cornstarch in 15 mL (1 tbsp.) reserved beer and stir into the cheese mixture to incorporate.
5. Transfer fondue to a fondue pot and place over the burner. Dip fruit cubes, dates and bread cubes into the fondue and coat with toasted nuts.

Variation: Leftover fondue is delicious the next day as a gratin dish. Place fruit cubes, dates and bread in individual ramekins. Cut cold fondue into slices and place on top. Garnish with nuts. Broil in the oven for 5 to 7 minutes, or until cheese is melted and lightly grilled.

Note: This recipe can serve six, especially if you have several accompaniments on the menu. For larger appetites or fondue-lovers, plan to serve four.