How to make it
- Prepare the pot.
Rub the inside of a heavy saucepan or fondue pot with the cut side of the garlic clove. - Warm the wine.
Pour in the wine and lemon juice and heat gently until steaming, but do not let it boil hard. - Add cheese gradually.
Toss the grated cheeses with cornflour. Add a handful at a time, stirring in a steady figure-eight until smooth before adding more. - Season and serve.
Stir in nutmeg and pepper. Transfer to a fondue burner on low heat and serve with bread cubes and vegetables.
Tip: keep the fondue gently warm, not bubbling. If it becomes too thick, stir in a small splash of warm wine.