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In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that the cheese is coated with the cornstarch; this is what will help the fondue thicken.
In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two.
Add approximately half the cheese mixture and whisk constantly until the cheese is melted.
Add the remaining cheese by handfuls, whisking until everything is incorporated and the cheese is melted.
Stir in the blue cheese and pepper.
Just before serving, top the melted cheese with the green onions.
Serve with green apple slices, broccoli, cauliflower, carrots, and bread for dipping into the fondue.