Rub the inside of your fondue pot (or saucepan) with the halved garlic clove. Smells amazing, FYI.

In a small bowl, toss the shredded cheeses with cornstarch. This prevents a weird gluey mess later.

Heat milk or cream over medium-low heat until it’s just about to simmer. Don’t boil it—this isn’t a jacuzzi.

Gradually add the cheese, stirring constantly in a figure-eight motion until smooth and melty. Sprinkle in nutmeg and pepper.

Keep warm over a low flame or fondue burner while you prep your dippers.