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Rub the inside of a fondue pot with garlic cloves.

In a bowl, combine grated gruyère and emmental cheese with cornstarch.

Pour dry white wine into the fondue pot and heat over medium heat until simmering.

Gradually add the cheese mixture to the pot, stirring continuously until melted and smooth.

Add lemon juice, nutmeg, and black pepper to taste, mixing well.

Keep the fondue warm over a low flame.

Cut bread into bite-sized cubes and arrange on a platter.

Prepare vegetables, apples, and pickles for dipping.

Serve the fondue with skewers for dipping.

Equipment Needed

Dietary

Allergens