Rub the inside of a fondue pot with the garlic clove.
Bring the wine and cider to a boil in the fondue pot
on the stove. Over low heat, gradually add the cheese mixture, stirring frequently and allowing the cheese to melt after each addition, until the mixture is smooth and creamy. Add the nutmeg. Season generously with pepper.
Place the pot on the fondue stand. Serve with the accompaniments.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.