Rub inside of a double boiler with garlic. In a large bowl, combine the cheeses and cornstarch; mix well. Pour the wine into the top of a double boiler, and place over slowly boiling water until bubbles rise to the surface. Add the cheese mixture a handful at a time, stirring constantly with a wooden spoon; cook until the cheese is melted. Add the nutmeg and pepper and stir until smooth and thickened. Place the fondue pot over flame to heat the pan. Transfer the cheese mixture to fondue pot.

Serve the fondue with bread chunks and apple slices. Note: I serve the fondue with fresh steamed brussel sprouts and steamed green beans with new potatoes. For wine, serve a white wine such as chardonnay or chenin blanc. Yield: 4 servings.