Detective Pux here, at your service! You might be wondering what a detective like me knows about cooking cheese fondue from scratch, but let me tell you, after years of cracking cases and snacking on cheesy delights, I've become quite the fondue expert. So, if you're looking to whip up a delicious pot of cheese fondue, look no further than my tried-and-true recipe!

First things first, you'll need to gather your ingredients. For a classic Swiss-style cheese fondue, you'll need:

• 1 pound of grated Gruyere cheese
• 1/2 pound of grated Emmental cheese
• 1 tablespoon of cornstarch
• 1 garlic clove, cut in half
• 1 cup of dry white wine
• 1 tablespoon of lemon juice
• 1/4 teaspoon of nutmeg
• Freshly ground black pepper, to taste

Now that you've got all your ingredients in hand, it's time to get cooking! Here's how you make cheese fondue from scratch:

1. In a small bowl, mix the grated Gruyere and Emmental cheeses with the cornstarch. This will help prevent the cheese from separating and create a smoother texture.

2. Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut garlic clove.

3. Pour the wine into the pot and heat it over medium heat until it starts to simmer.

4. Gradually add the cheese mixture to the pot, stirring constantly with a wooden spoon or whisk until the cheese is completely melted and the fondue is smooth.

5. Add the lemon juice, nutmeg, and black pepper to taste. Keep stirring until everything is well combined.

6. Reduce the heat to low and keep the fondue warm until you're ready to serve it. You can do this by lighting a fondue burner or keeping the pot on a low flame on the stove.

7. Serve with your favorite dippers, such as chunks of bread, boiled new potatoes, blanched vegetables, or sliced apples.

Now, I know what you're thinking - "Detective Pux, this recipe is too easy! Where's the challenge?" Well, my dear friend, the challenge is not in the recipe itself, but in the execution. You see, making cheese fondue from scratch requires a delicate balance of ingredients and patience. You don't want to rush things, or you might end up with a clumpy mess instead of a smooth, velvety fondue. And if you're not careful, the cheese can burn on the bottom of the pot, leaving you with a pot of sad, burnt cheese.

But fear not, my cheesy comrades! With a little bit of practice and a lot of love for cheese, you too can master the art of cheese fondue. And if all else fails, you can always call me up for some fondue and detective work.

Now, if you'll excuse me, I have some fondue to attend to. Happy dipping!