Artisanal Cheese Fondue

1. Put 1 teaspoon salt in a fondue pot or a heavy-bottomed 2-quart, stainless steel saucepan. Rub exposed end of garlic clove over surface of pot, starting in the salt and coating the entire surface. Discard garlic.
2. Combine cheese and cornstarch in a medium bowl; mix well.
3. Add wine and lemon juice to pot; bring to a boil over medium-high heat. Slowly add cheese mixture, 1/2 cup at a time, whisking continuously and allowing cheese to melt completely before adding more.
4. Cook over medium heat 1 minute. Season with nutmeg and pepper. Serve with cubed bread (day-old is best, but any crusty bread will work), apples, boiled fingerling potatoes, sautéed beef tips, pickled vegetables, or air-dried beef, Kielbasa and sausage.

Recipe courtesy of Chef Terrence Brennan, Artisanal Fromagerie Bistro and Wine Bar, New York City.