1. Cut the Gruyere and Emmenthal cheese to fit in a food processor.

2. Shred the cheeses in a food processor with the shred tool attached.

3. To the cheese add 1 tablespoon of flour and stir.

4. Cut a loaf of crusty French bread into 1" cubes.

5. Rub the inside of a heavy pot with a crushed garlic clove.

6. Pour white wine, kirsh and lemon juice to the pot.

7. Heat over a medium heat flame until the wine is hot but not boiling.

8. Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce.

9. Add nutmeg and white pepper to taste.

10. Remove the pot and place on a fondue stand surrounded by bread and vegetables.