Rub a fondue pot with cut garlic.

In the pot, heat the wine and let reduce by a quarter. Add the lemon juice.

Sprinkle the grated cheese with corn starch, and mix with two forks.

Add the grated cheese to the hot wine, little by little, and stir with a wooden spoon or rubber spatula, stirring continuously.

Heat and stir until melted and creamy, but do not boil.

Season with ground pepper and grated nutmeg.

Serve with cubes of bread, sliced pickles, and a green salad.