Cut 1 pound of crusty bread into 1-inch cubes and arrange on a serving plate or basket for dipping (about 5 minutes).

Grate 8 ounces each of Emmental and Gruyère cheese using a box grater or microplane (about 5 minutes).

In a bowl, toss the grated Emmental and Gruyère together to separate any clumps (2 minutes).

Pour 1 cup dry white wine into a fondue pot or heavy-bottomed saucepan and heat over medium heat until small bubbles form at the edges, about 3–4 minutes.

Reduce heat to medium-low and gradually add the cheese mixture in three batches, stirring constantly in a figure-eight pattern until each batch melts before adding the next, about 5 minutes.

Stir in the cornstarch slurry (1 tablespoon mixed with 2 tablespoons cold water) and cook for 1 minute until the mixture thickens.

Add 2 tablespoons kirsch or brandy, season with salt, white pepper, and a pinch of nutmeg, and cook for 30 seconds more.

Transfer the fondue to a warmed fondue pot set over low heat and keep gently bubbling during serving, stirring occasionally to prevent a crust from forming.