Using a box shredder or a food processor, shredded your cheeses and combine in a bowl.

In a saucepan over medium heat, bring wine, garlic and lemon juice to a simmer.

Whisk in cream cheese.

Keep pan at a simmer, over low heat. Sprinkle cheese, by small handfuls into wine mixture. Stir or whisk till combined and melted. Continue to add cheese, a bit at a time waiting until melted to add more. This will keep the fondue from getting clumpy.

When cheeses are combined and melted, add brandy and mustard and grated nutmeg. Whisk to combine.

Pour into warm bowl or fondue pot. Serve with Ketonia Bread!