Combine both cheeses, and starch, in a large bowl; toss to coat.
Bring the wine, nutmeg, pepper and garlic to a low
simmer in a heavy large saucepan, over low heat.
Add cheese mixture by spoonfuls, whisking until melted and smooth after each addition. Add more wine (if needed)
Once all of the cheese has been added & combined, mix in the cognac.
Set fondue pot over a hot plate on med-low heat.
Then, dip the bread & veggies into the hot fondue, being careful to keep them on their forks.
- If mixture begins to separate, add 1 - 3 tsp cornstarch mixed with equal volume cold wine to simmering mixture.
- The final mixture should be the consistency of a thick cream soup when done.
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