1. Fondue does not pre - cook very well, so prep everything else ahead of time.
2. Par boil a few baby potatoes for 10 minutes, drain and let rest do so ahead of time. The same goes for any vegetables, broccoli, cauliflower, carrots, mushrooms, and peppers, unless you prefer to cook them in the broth fondue.
3. We also like an assortment of raw celery, radishes, cucumbers and bread sticks to nibble as we cook.
4. Rub the inside of a 4-quart saucepan with garlic halves and discard.
5. Add wine and gently bring to simmer over medium heat.
6. Meanwhile toss grated cheeses with cornstarch.
7. Gradually add cheese by the handfuls, constantly stirring. Stir in a zig zag motion so the cheese does not ball up. Don’t whisk and do not let the cheese boil.
8. When all the cheese is melted and creamy, about 5 - 7 minutes, transfer to a fondue pot.
9. Serve with cubes of French bread – (make sure each piece has some crust), roasted potatoes, raw/blanched vegetables of your choice.

Broth: Our preference of meat is tenderloin sliced very thinly and precooked small meatballs to be cooked or warmed.