Step 1: Rub the inside of a fondue pot with the halved garlic clove; discard garlic.

Step 2: Add wine and lemon juice to the pot and bring to a gentle simmer over medium heat.

Step 3: Gradually stir in the Gruyère and Emmental cheeses, a handful at a time, until melted.

Step 4: In a small bowl, mix cornstarch and kirsch until smooth. Stir into the cheese mixture.

Step 5: Continue to cook, stirring constantly, until the mixture is smooth and bubbling.

Step 6: Season with nutmeg and black pepper to taste.

Step 7: Reduce heat to low. Serve immediately with cubed bread and vegetables for dipping.