Cut or break bread into manageable pieces up to two hours in advance (it helps if the pieces dry out a little). Alternatively, bake the loaves for 5-6 mins at 350°F / 175°C before cutting them up.
Grate all of the cheese. Sprinkle flour on cheese and mix. Rub garlic cloves on side of fondue pot. Turn on heat and wait until pot becomes warm. If you perfer a stronger garlic flavor, grate the garlic and add it to the pot.
Add the wine to the pot and quickly stir in the cheese, adding a little at a time. don't allow the wine to heat too much.
Stir in remaining cheese gradually (a handful at a time) while stirring continously.
Cheese mixture should become creamy. If the cheese becomes seperated, add a little more cornflour to a glass of wine and then add a small bit of the wine to the mixture in the pot.
Hints: The white wine should be dry, fruity and have a little acidity. If your wine lacks acidity, you can add up to 2 teaspoons of lemon juice. Prepare the fondue over low heat; it should never boil.
Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or hot tea are the usual accompaniments.