In a small saucepan
, over medium-low heat, melt
the butter and cook until it is just beginning to brown. Immediately add the thyme and garlic. Cook for 2 minutes, stirring to prevent the garlic
from browning. Add the cream, raise the heat to medium, bring to a slow simmer
and reduce the cream by 1/3, about 2 minutes. Add the cheese and stir until the cheese melts and the mixture is smooth, season, to taste, with pepper. Pour the sauce into a fondue pot
and set over a candle to keep hot.
Place the platter of veggies and skewers alongside and serve immediately.