Classic Fondue

Directions

1. Thoroughly rub the inside of your ceramic fondue pot (or heavy-bottomed saucepan) with the halved garlic clove.
2. Pour the dry white wine and the fresh lemon juice into the fondue pot and cook over medium-low heat on the stovetop. Heat the wine until small bubbles begin to form around the edges, but do not let it boil.
3. In a separate bowl, toss the shredded Gruyère and Emmentaler cheeses with the cornstarch until the cheese is lightly coated. This prevents the cheese from clumping together, promising a smooth, silky melt.
4. Start adding the cheese to the warm wine mixture, one small handful at a time. Stir continuously and vigorously in a figure-eight motion. 
5. Wait until each handful is fully melted and smooth before adding the next. This process requires patience, but it is key to achieving a stable, creamy fondue.
6. Once all the cheese has been melted and the mixture is thick, stir in a pinch of freshly ground nutmeg. Taste the fondue and add a small amount of salt if necessary (the cheese is usually salty enough).
7. Immediately transfer the pot to your fondue burner or stand to keep it warm over a low flame. 
8. Maintain a gentle simmer. You want a few small bubbles to appear, but not a rolling boil, as high heat can cause the cheese to separate. 
9. Serve with your favorite dipping items and dive in!