Chegar  Fondue

1/2 lb grated Gruyère cheese
1 lb grated Swiss cheese
1-1/2 tablespoons cornstarch
1/2 teaspoon nutmeg powder
1/4 teaspoon ground white pepper
1-1/2 cups dry white wine
3 large garlic clove (minced)

• In a large bowl combine cheeses, add cornstarch, white pepper and  nutmeg powder. Toss to coat.
• In large heavy saucepan bring to boil wine and garlic. 
• Add in spoonfuls of cheese mixture, constantly stirring until melted and smooth after each addition.
• Transfer mixture to fondue pot placed over low heat.
• Serve with bread cubes.

Makes 8 to 10 servings.