In a small, heavy-bottomed pot (cast-iron is best) bring the broth, lemon juice and  pressed garlic to a gentle simmer over medium heat.

Meanwhile, place the cheeses into a large Ziploc bag along with the cornstarch, and shake until the cheeses are well-coated (this is a great task for kids!)

When the broth mixture begins to simmer, reduce the heat to low, and add handfuls of cheese, one at a time, whisking the fondue after each handful until the shreds are completely melted.

Once all the cheese is well-incorporated, remove the pot from the stove and stir in the pepper and paprika.

Serve immediately with vegetables, fruits and bread for dipping!