If you don’t have a classic fondue pot with a burner underneath, use a tabletop electric or conduction burner to keep the cheese sauce warm enough to stay dippable down to the last bit.
Small French cornichon pickles are a favorite with a traditional cheese fondue, but feel free to serve up small dill or savory gherkin pickles instead. The tangy brininess of pickles is a perfect counterpoint to the rich cheese. A handful of steamed asparagus or broccoli florets can add more color to the serving platter, along with chunks of smoked sausage.
The key to a successful fondue is not only cheeses that melt well, but also ones that complement each other: try using some fontina or gouda with the Swiss, adding a nuttier flavor. Tossing the cheese with some cornstarch helps stabilize the sauce so it won’t separate.