Ingredients:

2 C grated Gruyère cheese
1 1/2 C grated Emmental cheese
3 Tbsp cornstarch
1 clove garlic, halved
1 C dry white wine (such as chablis)
1 tsp fresh lemon juice
Freshly ground pepper, to taste
Pinch of nutmeg

1. In a bowl combine the cheeses and the cornstarch. Toss to coat.
2. Rub the inside of the fondue pot with the garlic and discard the garlic.
3. Heat the wine and lemon juice until hot but not boiling in microwave. Pour into fondue pot and stir in the cheese a little at a time until melted. Season with pepper and nutmeg.
4. Place over flame on fondue stand and stir until smooth.