Shred your Gruyere and Racelette cheese blocks, there should be about 1 cup of each cheese. Then coat the shredded cheeses with the tsp of cornstarch.
In a large fondue pot, add 1 tbsp of EVOO and sauté the minced shallots.
Add the minced garlic in olive oil, if you do not have it as an all-in-one mixture, then simply add 2 minced garlic heads and sauté briefly with the shallots.
Add 1 cup of vegetable broth to the minced shallots and garlic mixture and bring the broth to a simmer.
Add your cheese and cornstarch mixture to the vegetable broth, one cup at time, stirring constantly until the cheese starts to melt.
Lastly, finely grate some fresh nutmeg, about 1/2 tsp, or to taste. Add salt and pepper to taste.
Prepare your dipping sides (this can be done beforehand). Options include:Gnocchi, Tortellini, Mushrooms, Broccoli, Cauliflower, Chicken/Ham Cubes, Baguette cubes, Carrot sticks, Apple slices, or Pretzels.