1Trim crusts from cheeses and grate coarsely. Finely crush the caraway and coriander seeds in a mortar. Cut bread and soft pretzels into bite-size cubes.
2Heat beer in fondue pot (caquelon) over low heat. Stir in a handful of cheese and melt, stirring constantly. Gradually add remaining cheese, continuing to stir in a figure 8.
3Whisk the cornstarch with 2 tablespoons cold water and stir into cheese. Season cheese with caraway, coriander, and pepper. Peel garlic and force through a press into cheese. Bring mixture just to boil, stirring, and set on fondue burner. Just before serving, stir in kummel. Spear bread on fondue forks and pull through the hot cheese.
4Other good accompaniments:
Small boiled potatoes (with skin so cheese will adhere better), cubed sausage, liverwurst, or cooked ham, small gherkins, pearl onions, baby corn, mixed pickles, pickled watermelon rind, radishes, radicchio salad, and tomato salad.