1. Rub the insides of a saucepan and a heavy-bottomed fondue pot with the two garlic halves and leave cloves in saucepan for added flavour. Reserve the fondue pot for serving. 
2. Pour the beer and lemon juice into saucepan and bring to a gentle boil. 
3. Remove the cheese rinds and grate them. Add the undiluted cornstarch and mix well. Set aside.
4. Add the mustard, pepper flakes, nutmeg, and salt. Gradually add the cheeses to the saucepan a bit at a time, stirring continually until smooth (stir in a figure-8 pattern so cheese doesn't form lumps).
5. Transfer cheese to fondue pot placed over a flame and serve with your choice of dipping ingredients.

Chef’s secret

Melt the cheese slowly for creamy fondue.