Chef Terrance Brennan prepares a mouthwatering fondue using artisanal cheeses.
Place 1 teaspoon salt in a fondue pot or a 2-quart heavy-bottomed stainless steel saucepan. Vigorously rub cut end of garlic over inside of pot, starting in the salt and coating the entire surface; discard garlic.
In a medium bowl, mix together both cheeses and cornstarch until well combined; set aside.
Add wine and lemon juice to fondue pot and bring to a boil over medium-high heat. Gradually add cheese mixture, whisking constantly, making sure each addition is melted before adding the next addition.
Reduce heat to medium and cook for 1 minute. Season with nutmeg and pepper; remove from heat and serve immediately with bread, potatoes, and pickled vegetables.