This is the fondue you make when you want a communal, slow-melt dinner that turns a loaf of crusty bread into the main event. A garlic-rubbed pot sets the stage, then a steaming splash of dry white wine and lemon juice becomes the base for a rich, glossy melt, stirred in patient figure-eights until it's completely smooth. A touch of cornstarch keeps everything silky and stable over the heat, while kirsch, freshly grated nutmeg, and a pinch of white pepper round out the flavor with warmth and depth. Once it's transferred to the burner, it stays gently bubbling and ready for dipping, so cubes of baguette or sourdough can be swirled through that thick, spoon-coating layer. It's an easy, crowd-pleasing centerpiece for a vegetarian table, built for slow dinners, good company, and lots of dipping.
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Some cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
Rub the cut sides of the garlic clove firmly over the entire interior surface of a fondue pot or heavy-bottomed saucepan, then discard the garlic.
In a small bowl, toss the grated Gruyère and Emmental with the cornstarch until the cheese is evenly coated.
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