1/2 teaspoon freshly ground black pepper (white pepper may be substituted, see notes)
1 medium clove garlic
1/2 cup + 2 tablespoons chardonnay or similar dry white wine (keep more on hand)
2 teaspoons lemon juice
Good quality bread, cut into 1-inch cubes
Soft pretzels, cut into bite-sized pieces
Apple and/or pear slices
Broccoli and/or cauliflower (raw or blanched)
Roasted fingerling potatoes
Assorted meats (seared steak, cubed ham, kielbasa slices)
In a medium-sized bowl, combine the Emmentaler, Gruyére, cornstarch, nutmeg, and pepper.
Break the garlic in half or lightly smash it to expose some of the oils. Rub the clove along the inside of the fondue pot. (You can either discard the clove at this point or leave it in the pot until right before serving for a more assertive garlic flavor).
Add the wine and lemon juice to the pot and turn on medium heat. Once the liquid is simmering, 4-5 minutes, adjust the heat to low and begin adding handfuls of the cheese mixture while stirring. Continue stirring until the cheese is completely melted and smooth, around 8-10 minutes. Remove the garlic clove.
Enjoy with assorted dippers immediately. Maintain the low heat setting and stir frequently with the skewered dippers or a spoon to keep the cheese from separating or sticking to the bottom of the pot. If the fondue ever becomes too thick, stir in an additional 1/2 - 1 tablespoon of wine as needed.
Note: Black pepper creates a speckled appearance in the cheese fondue. For a fondue that's completely uniform in color, you can substitute white pepper.