Toss Gruyère and Swiss cheese of choice in a large bowl with cornstarch, making sure to coat cheese well.

Rub cut sides of garlic on bottom and halfway up sides of a small Stainless Clad Saucier, Stainless Clad Saucepan, or Enameled Cast Iron Saucepan.

Add wine to Saucier and bring to a low boil over medium heat.

Add a handful of cheese at a time, whisking constantly, making sure the first handful melts completely before adding the next. The mixture might look lumpy at first, just keep whisking. Reduce heat to medium-low to low and gradually add the rest of the cheese, one handful at a time. Watch heat carefully and work slowly to ensure all of the cheese melts evenly.

Season with salt, pepper, lemon juice, and nutmeg to taste. If it seems too thick or it’s not quite smooth, add a little more wine, 1 Tbsp. at a time, whisking to incorporate. Serve in Saucier, or transfer to a smaller preheated vessel such as a Stainless Clad Butter Warmer or a fondue pot. Serve warm with your favorite items for dipping.

If you need to reheat your fondue, transfer to a heatproof bowl set over a Saucepan of simmering water (make sure bottom of bowl does not touch the water). Whisk as it starts to warm and add more wine, a Tbsp. at a time, as needed to bring it back to life.