Rub the inside of a fondue pot (or a large pot) with the garlic and drop it in. Add wine and bring to a simmer.
Then add the cheeses, little by little, stirring until melted.
Mix together cornflour with 1 tspn water and add to the cheese mixture, together with lemon juice. Stir until thickened and taste for seasoning. If you have one, transfer the sauce to a fondue pot. (Otherwise, pour into a bowl.)
While the sauce is cooking, blanch vegies (hardier ones first) in plenty of lightly salted boiling water until crisp-tender. Drain well and arrange on a large plate.
Serve with little forks on the side and enjoy!