16 ounces Wood River Creamery Cheddar Gruyere cheese, shredded (4 cups)

2 tablespoons cornstarch

1 tablespoon butter, cubed

3 garlic cloves, minced

1 1/2 cups brut (dry) champagne or sparkling wine

1 tablespoon lemon juice

1/4 teaspoon ground nutmeg

1. Place shredded cheese into a large bowl. Cover and let stand for 2 hours at room temperature. Toss cheese with cornstarch.
2. Melt butter in a large saucepan over medium heat. Add garlic; cook and stir for 1 minute. Add champagne. Bring to a boil, stirring constantly.
3. Reduce heat to low. Gradually whisk in cheese mixture until melted. (Do not boil.) Whisk in lemon juice and nutmeg.
4. Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.