- Toss cheese with cornstarch; set aside. Set heatproof fondue pot or large heavy-bottom saucepan over medium heat; add broth and bring to simmer.
- Stir in cheese, a handful at a time, ensuring cheese is completely melted before adding next addition. Reduce heat if necessary (cheese should melt easily but should not boil). Stir in lemon juice, mustard, nutmeg and pepper.
- Serve fondue with broccoli, carrots, celery, red pepper and radishes.
Substitute your favourite veggies – try blanched cauliflower, grape tomatoes, fennel or cucumber.