In your fondue pot, heat together the wine and garlic. In a large bowl, combine cheeses and cornstarch. Add lemon juice to the wine mixture in the fondue pot. When the garlic becomes fragrant, add a third of the cheese to the fondue pot and stir until the cheese is melted.
If the fondue seems stringy, stir in a teaspoon of fresh lemon juice. You can also add the lemon juice as a preventative when you add the wine to the pot, although the acidity of the wine itself is enough, in my experience.
You can still whip up a cheesy pot with your slow cooker . This three-ingredient fondue is so easy that you can throw it together last minute, anytime you have company. All you have to do is toss in milk, cheese, and garlic salt. The cream cheese and parmesan combination make this super creamy with a nutty kick.
In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that the cheese is coated with the cornstarch; this is what will help the fondue thicken. In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two.