Melt Swiss cheese and Monterey Jack cheese in 1 3/4 cups chicken broth with garlic added. Keep broth barely under a boil, stirring until cheese is completely melted (it will be stringy).

Combine cornstarch, pepper, salt, nutmeg, Worcestershire sauce in 1/4 cup chicken broth. Add to cheese mixture, stirring until smooth. Put fondue mixture into a preheated fondue pot and keep at temperature hot enough to maintain desired texture without scorching.

Cut French bread into chunks. Sourdough rolls are great too. Cut so each bite size piece has a bit of crust on it. It is a good idea to cut the bread and leave it out in the open for awhile before dipping into the fondue. The fresher the bread, the more difficult it is to successfully dunk in the cheese fondue. All that is left to do is eat and enjoy!