- 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.
TIP:
If the fondue is too thick, add a little white wine. If it's too runny, add more grated cheese.
NO WASTE:
Use leftover fondue over baked potatoes or steamed baby potatoes, or spread heated fondue onto dried toast to serve with soup.