Murray'S Fondue - cooking recipe

Ingredients

1 lb cave aged gruyere, shredded
1/2 lb emmenthaler cheese, shredded
1/2 lb red wax gouda cheese, shredded
2 tablespoons cornstarch
1 garlic clove
1 cup white wine (cooking wine)
1 tablespoon lemon juice
1 teaspoon nutmeg
salt, to taste
fresh ground pepper, to taste
hot sauce, to taste

Preparation

Soak fondue pot in cold water for two hours before using.
Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
Mix shredded cheese with cornstarch.
Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
Add the nutmeg. Season with salt, pepper and hot sauce to taste.
Set over low flame to keep fondue melted during serving.