Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.
Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne. Add to fondue pot and bring to simmer, stirring; simmer for 1 minute. Stir in whisky.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer. Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.