Rub the inside of your fondue pot or saucepan with the halved garlic clove.

Pour the dry white wine into the pot and heat it over medium-low heat.

In a bowl, combine the shredded Gruyère and Emmental cheese with the cornstarch.

Once the wine is warm, slowly add the cheese mixture a handful at a time while stirring continuously.

Stir in the lemon juice and season with salt and pepper.

If the fondue is too thick, add a splash more wine and stir to achieve desired consistency.

Transfer the melted cheese to a fondue pot set over a low flame or keep it warm on the stove.

Arrange your choice of bread, vegetables, or fruits on a platter for dipping.