Shred both cheeses and cover and mix with cornstarch. Set aside.

Rub garlic into fondue pot, discard afterwards.

Boil wine and lemon juice in fondue pot, at a medium to medium-high setting (5 on the Cuisinart)

Turn down pot to medium heat (4 on Cuisinart) Gradually add cheese mix and stir in, keeping a nice smooth consistency.

Once all cheese is in, stir in nutmeg and dry mustard.

Turn down to medium-low (Cuisinart level 3) and serve.