Cut the Gruyere and Emmenthaler cheese to fit in a food processor. Shred cheeses in a food processor with the shred tool attached. After shredding add 1 tablespoon of flour and stir into the cheese mixture.
Rub the inside of a heavy pot with a crushed garlic clove. Pour white wine, kirsch and lemon juice into the pot. Heat over a medium heat flame until the wine is hot but not boiling.
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. Add nutmeg and white pepper to taste.
Cut a loaf of crusty French bread into 1" cubes. Remove the pot and place on a fondue stand and serve surrounded by bread and vegetables.