- Rub the inside of a fondue pot or any other heavy-bottomed, 3 or 4-litre saucepan with garlic.
- Place cheeses in pot with the cornstarch, grated nutmeg, and freshly ground pepper. Add the wine and heat over medium heat, stirring constantly with a wooden spoon. Always stir energetically in the same direction until texture is smooth and creamy.
- Place pot over a fondue burner and serve fondue immediately with dipping accompaniments of choice.
If the fondue is too thick, add a little white wine. If it's too runny, add more grated cheese.
Use leftover fondue over baked potatoes or steamed baby potatoes, or spread heated fondue onto dried toast to serve with soup.