- In a medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved, tilting pan to check for any remaining lumps.
- Add garlic, bay leaves, mustard and nutmeg. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.
- Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaves and transfer mixture to a fondue pot or place the saucepan on a warming tray. Serve with assorted vegetables.
Serve with vegetables for dunking.
Source of recipe: Cabot Creamery