I worked overseas for a distributor of another Swiss fondue mix and cannot understand why more Americans haven't discovered how easy it is to make fondue at home. We used to provide samples in supermarkets and it became a hot seller - we had trouble keeping it in stock. The key is to try it once - and you'll be sold. It's super easy! All it takes is one large French baguette, cut into small 1 inch pieces (Whole Food's has the best bread). Then, cut open one of these shelf-stable packs and heat over low heat for about five minutes and serve.
You will need a fondue set (pot, warmer and forks) but we've been known to start eating it while it's heating up on the stove.
In terms of Fondue Suisse - it is basically identical to other competitor brands sold in Switzerland, such as Chalet. And it has most of the same ingredients you would use if you started from scratch: Swiss cheese (52%), white wine, water, potato starch, kirsch liqueur (a cherry brandy sold in wine stores), salt, emulsifying salts (E339) and spices.
If you made it from scratch, you'd use Gruyere and/ or Emmentaler swiss cheese. Grate it. Add white wine, corn starch mixed with a bit of water first as a thickener, kirsch, pepper and nutmeg. And it would cost more, take about 30 minutes longer and taste about the same (we add way more kirsch and wine).
If you decide to buy it from a marketseller at amazon, take notice of the delivery time. Mine took two weeks to arrive as it was shipped from the UK. It arived in a padded envelope, crushed. While it did affect the inner pouch and was delicious, I was dumbfounded to later find the same exact fondue mix in my local high end grocer - it is distributed by Emmi Rroth USA out of Winsconsin, in packaging geared for the US market. It costs a little more but it's worth it instead of waiting so long for it. It is usually found in the deli section unrefrigerated or with the cheeses - Whole Foods sometimes carries it as well.
Traditionally 1" squares of bread or baguettes are dipped in cheese fondue, but the distributor above lists other suggestions on the package: cubed ham or turkey, grilled beef, chicken or vegetables; roasted mushrooms; baby carrots; cherry tomatoes; boiled new potatoes; chunks of apples and pears; red and green grapes; boiled shrimp; steamed broccoli and florets. My Swiss boss would cringe but I know my kids do like some of these - especially the potatoes (mini gold yukons) and the broccoli.
Lastly, bypass thin metal fondue pots you see in US home stores - these don't work well for cheese fondue. Go for a porcelain or cast iron (preferable as they last longer) which distributes heat carefully. Esther's European Imports (formerly Roberts European Imports) is one of the best distributors of these in the US - please see link in the comments section.