Cheese fondue 2

1 clove of garlic, cut in half
1 cup dry white wine, such as Chablis or Chardonnay
2 teaspoons cornstarch blended with 1 tablespoon wine
1/2 pound Emmenthal or Comte cheese (Peasant Gouda)
1/2 pound Raclette or Gruyere cheese
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground white pepper
bread cubes, about 1 inch in size with crust on at least 1 side

Rub the inside of the casserole with the garlic. Pour in the wine and heat on stovetop until it barely simmers. Grate the cheese and over low heat, add the cheese a little at a time, stirring with a wooden spoon or heat resistant spatula. Stir in the cornstarch mixture, nutmeg and pepper, stir until mixture forms a thick smooth cream. Transfer the casserole to the fondue stand with low heat in the burner. Provide long-handled fondue forks and let everyone spear the cubes of bread and dunk into the fondue.