Rub the garlic clove over the bottom and sides of a saucepan. You can leave the clove in for a stronger taste or discard.
Pour in the wine and bring to a low simmer over medium-low heat.
Reduce the heat to low. Gradually add the cheese, a few handfuls at a time, stirring slowly in a figure of eight.
Continue until all the cheese is added. If it is not melting readily ,increase the heat, but only slightly
Stir in the sherry, pepper and grated nutmeg.
Transfer the melted cheese to your fondue pot to serve. Offer a platter of cubed bread, crudites etc for your guests to dip into the fondue. Give the pot an occasional stir to avoid the cheese setting.