Grate all of the cheeses on a cheese grater, or in a food processor.
In a large saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition. Once smooth, stir in the mustard, and nutmeg.
Carefully pour the fondue into a fondue pot or even a small crockpot on low heat.
Serve with fondue forks or wooden skewers and a variety of "dippers".
Dipper Ideas:Lightly steamed broccoli or cauliflower florets, lightly steamed asparagus, button mushrooms wiped clean and stems removed, cherry tomatoes, sliced apples such as Granny Smith, cooked sliced sausage, boiled baby new potatoes with the skin on, cubed bread such as French, sourdough, pumpernickel or homemade Beer Bread.
You will need 1 lb total of grated cheese. Select two to three varieties in amounts that equal approximately one pound. A combo of swiss, fontina, gruyere or gouda will make for good flavor.