Finely shred cheese and allow to come to room temperature first.

Heat ceramic fondue pot over medium-low heat

Once warm, rub the inside of the pot with garlic glove.

Pour the white wine and lemon juice into the pot. Heat slowly as not to burn wine. DO NOT boil.

Mince the remainder of the garlic glove and add it to the pot. In separate bowl, whisk together the cornstarch, and nutmeg, and stir into pot.

A handful at a time, stir in cheeses. Stirring constantly until the cheeses are melted and the sauce is smooth.

Continue to heat while stirring until thick and smooth. Keep fondue warm over low heat.

Serve with dippers cut into bite sized pieces.