Prepare the garlic by slicing it in half lengthwise and rubbing the inside of the fondue pot with it.

In a small bowl, toss the grated cheeses with the cornstarch to coat.

In the fondue pot, heat 1 cup of the white wine over medium heat until hot but not boiling.

Gradually add the cheese mixture to the hot wine, stirring constantly until melted and smooth.

Add the Dijon mustard and lemon juice, stirring to combine.

Season with kosher salt and ground black pepper to taste.

In a separate pot, cook the baby potatoes, broccoli or cauliflower florets, diced carrots, and sliced chicken sausage until tender.

Arrange the cooked vegetables and sausage on a platter, alongside the Italian bread and salami for dipping.

Serve the cheese fondue warm, with the prepared dippers.