Favorite Italian Cheese Fondue

8 oz. Fontina grated
2 oz. Mozzarella- grated
2 oz. Parmesan grated (real not canned)
2 tsp. cornstarch

Mix cheeses and cornstarch together. This will store for a good amount of time. Set this aside

1 clove cut and rub in pot

3/4 c wine (I used white grape juice)
2 tsp lemon juice

Bring juices and garlic to simmer on medium heat. Stir and decrease the heat (not too much). Add cheese handfuls at a time until the right consistency for dipping. Serve immediately.