Cubed bread (toasted or untoasted), blanched vegetables and/or cured meats, for dipping.
Directions
Toss cheese in a large bowl with cornstarch to coat; set aside.
Rub cut sides of the garlic inside a fondue pot or large stainless-steel bowl set over a pot with 2-1/2 centimeters of gently simmering water.
Add wine, lemon juice and brandy to the pot and heat until steaming. Add cheese a handful at a time, stirring until cheese is mostly melted between additions. Stir in nutmeg and salt to taste.
Serve immediately over low heat or over a pot of hot water. Stir frequently.
Tip: Once you start adding the cheese in step 3, be careful to keep the temperature just below a simmer. If the temperature is too cold the fondue will seize. If it is too hot the fondue will break.
