In a medium saucepan on medium heat, add wine and whole clove of garlic; allow to heat for 5 minutes
Shred cheese and place in a large bowl
⅓ lb. Gruyere, ⅓ lb. Fontina, ⅓ lb. Emmental
Add cornstarch to cheese; coat cheese well
2 tablespoons corn starch
Add shredded cheese gradually to wine, constantly stirring with a wooden spoon
Once all cheese has been melted, remove garlic clove, add nutmeg and lemon juice
1 clove whole garlic clove
Pour cheese into fondue serving dish and enjoy with your favorite dippers-bread, apples or shrimp
1 tablespoon lemon juice
For quick melting, shred cheeseIf you do not have cornstarch, use twice as much all-purpose white flour (¼ cup) and whisk into melted cheese in 1 tablespoon increments. (You may not need the full ¼ cup.) I have not tried this so enter at your own risk!No wine? Substitute with vinegar or lemon juice
If you don't want to use white wine, (the recipe calls for ½ cup), then use ¼ cup of fresh lemon juice. (If you use bottled concentrated lemon juice, start with 2 tablespoons.)
Taste it and see if it's too tangy. If it is, add ¼ cup of water. Taste it again.
The purpose of the acid (wine or lemon) is to keep the cheese from coagulating.