True Canadian Cheese Fondue

This is from Canadian Living magazine. I'm not Canadian, so no expert, but I figure they know what they're talking about! A good substitute for the Oka cheese would be Raclette, Emmenthal or Port Salut. Cheese..mmmmmmmmmmmmmmmmm!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  cups dry white wine
• 1  garlic clove, minced
• 1 1⁄3 lbs  oka cheese, shredded (5 1/2 cups)
• 12  ounces cheddar cheese, shredded (3 cups)
• 2  tablespoons cornstarch
• 1 1⁄2 teaspoons Dijon mustard
• 1  teaspoon Worcestershire sauce
• 1⁄4 teaspoon pepper
• 1  pinch  grated nutmeg
• 1  pinch cayenne pepper
• 1  tablespoon  whiskey
• 2  French baguettes, cut in 1-inch (2.5 cm)
•  assorted apples or  pear, cored and cubed

Directions

1. Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.
2. Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne. Add to fondue pot and bring to simmer, stirring; simmer for 1 minute. Stir in whisky.
3. Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer. Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.