Try this version of Italian Fonduta. Simply use a double boiler and then transfer melted cheese to a serving bowl. Or, use a Fondue set-up.

In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick. Boil garlic clove for 5 minutes. Squeeze clove meat out onto cutting board. With fork, mix with pinch of sea salt until paste. Place garlic mixture in double boiler with wine and bring to a simmer over medium-high heat. Combine the cornstarch with the Stracchino, Taleggio and Fontina in a bowl. Reduce heat to medium and add cheese to bowl with spoon. Whisk constantly. When cheese is completely melted, add lemon juice and pepper. Cook for another minute and transfer to serving bowl.