Meanwhile whisk the remaining wine, cornflour and lemon juice in a small bowl until combined. Add to the saucepan and whisk over a gentle simmer until well combined.
Gradually sprinkle small amounts of cheese to the saucepan, stirring between each addition until cheese has melted and fondue mixture is smooth. This process can take up to 10 minutes so don’t rush it otherwise the fondue can go lumpy or split.
Reduce the heat to low, stir in nutmeg and season to taste with salt and pepper.
Serve with grilled bread, chorizo sausage, various steamed vegetables, crudities, pickled onions, cornichons, grapes and figs.