Four Cheese Fondue with Assorted Dippers

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6 ounces freshly grated Emmental cheese

4 ounces freshly grated Havarti cheese 

4 ounces freshly grated Monterey Jack cheese 

2 ounces freshly grated Parmigiano-Reggiano 

2 tablespoons cornstarch 

1 cup dry and crisp white wine 

3 tablespoons fresh lemon juice 

1/2 teaspoon dry mustard 

1/4 teaspoon garlic powder 

Pinch of freshly grated nutmeg 

Kosher salt 

Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables