Prepare the pot by rubbing the inside with the garlic halves.

In a small bowl, mix 1 cup of white wine with the cornstarch until smooth.

In a fondue pot or saucepan, heat the remaining wine over medium heat until hot but not boiling.

Gradually add the grated cheeses, stirring continuously until melted and smooth.

Stir in the cornstarch mixture, Dijon mustard, and lemon juice. Continue to stir until thickened.

Drizzle in the olive oil while stirring to combine, seasoning with kosher salt and ground black pepper to taste.

Serve warm with baby potatoes, broccoli or cauliflower, carrots, chicken sausage, Italian bread, and salami for dipping.