Don't forget the cocktail onions and cornichon! A nibble of each helps to cut the richness of pure cheese.
@MetsFan5 - I didn't see your question about Spam before. I think if you cut it into cubes and fried them crisp, the cheese would adhere just fine. I'm just hypothesizing here because I've actually never tasted Spam, but next time we do cheese fondue, I'm going to give that method a try.