1. In a gallon size ziplock baggie combine all four cheeses and the flour. Shake well.
2. In a large non stick pot or a fondue pot add the wine and lemon juice and bring to a simmer.
3. Add in Garlic, stir well.
4. Add in cheese/flour mixture slowly and stir but avoid stirring in a circle. I try to "stir" in a cross shape going up the pot and across the pot with the spoon- this will keep the cheese from forming into a ball and keeping it smooth. Cook until fully melted, watch it carefully to avoiding burning.