To infuse, add the black pepper, garlic and nutmeg into the wine. Mix both the 1/2 Cup wine and the 1/3 rd Cup wine before infusion.
When you are about to make the fondue divide the wine into 1/2 Cup and 1/3rd Cup.
Slice the baguette into four – lengthwise. Then cut into into small pieces. Each piece should be small enough to fit into your mouth at one go, and big enough to hold the cheese. Toasting it is optional.
Melt and make the fondue only when you are ready to eat.
Keep the fondue pot ready.
Mix all the three cheeses.
Add the corn flour to the cheese and toss and mix well by hand.
Divide this mixture into three lots. (It does not need to exact. Rough division will do.)
In a non stick pan, add the 1/2 cup wine. (Some of the infused garlic etc can go in).
Let it come to an initial boil.
Add one part of the cheese.
Keep stirring in a horizontal eight pattern. Let it melt.
Add the second lot of cheese.
Stir in similar pattern and let it melt.
At this point if you feel the cheese is too thick add a little wine from the reserved 1/3 Cup.
Add the third and final lot of the cheese and melt.
When its just melting, throw in the pinch of soda bi carb and whisk briskly.
Towards the end, add the whisky, give a quick stir and transfer into the fondue pot.
Set on the fire of the fondue pot and start feasting on the cheese fondue immediately.
How to eat
Skewer a piece of bread into the fondue skewer / stick.
Stir the cheese with it, and lift up.
While lifting keep turning the skewer round and round.
Accumulate as much cheese as you can and stuff it into your mouth!
In between if the cheese becomes too thick, add a little of the reserved 1/3 cup wine and give it a brisk stir.
Place all the accompaniments with the fondue. The pickles are good to taste and aid digestion, as does the steamed veggies.
The Chilli flakes, are a matter of taste. I love a sprinkle over my fondue.