In a bowl combine Gruyere and Emmentaler cheese with cornstarch. Set aside.

Add wine and garlic to a large saucepan. Heat to a simmer over medium heat. After 1-2 minutes remove garlic. Reduce heat to low.

In small handfuls add cheese mixture and gently whisk in. Once cheese is melted add next addition and continue on adding and whisking until cheese is gone.

Remove from heat and stir in nutmeg and salt.

Transfer to fondue pot and serve immediately with dippers.