This is a very gentle fondue. Feel free to experiment with the cheese and liquid. Believe me, I've made it dozens of ways: with apple cider and cheddar, with Swiss and broth, with the traditional gruyere and wine (which was, I should mention, the hands-down loser in my house). And feel free to cut the recipe in half: this makes a lot for a family of four, although chilled leftovers can be spread on bread and broiled until bubbly for a delicious open-faced cheese sandwich. Oh, and one last thing: if you don't have a fondue pot, you can try just eating this fairly quickly and it should be fine.
For dipping, I used bread and half a head of broccoli, cut up and steamed until just tender. Other good dippers include cooked potato chunks or other veggies of your liking, cubes of ham, and apple wedges.
While you heat the milk (and optional garlic) over medium heat in a medium-sized saucepan, toss the cheese and flour together in a bowl until the shreds are nicely floured.
Stir the cheese into the now-simmering milk a handful at a time, waiting until each handful melts before adding the next. When it is all melty and smooth (this should take only about a minute), pour it into a fondue pot and serve.