Rub a fondue pot or heavy saucepan with the cut side of a garlic clove
Add 1 cup dry white wine and 1 teaspoon lemon juice
Heat over medium until steaming, not boiling
Toss 8 ounces grated Gruyère with 8 ounces grated Emmental or Swiss cheese with 1 tablespoon cornstarch
Add the cheese mixture a handful at a time, stirring constantly until melted
Stir in 1 clove minced garlic if desired
Season with 1/4 teaspoon nutmeg and black pepper
Cook until smooth and thick
Transfer to a fondue burner or keep on very low heat
Serve with bread cubes, boiled potatoes, blanched vegetables, or apple slices