Combine the Emmental and Gruyere with the flour and then set aside. Rub the inside of a fondue pot with the garlic halves. Pour the wine into the pot and heat on the stove over medium heat until warm. Add the lemon juice. Add cheese by the handful, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Add the white pepper, cayenne and nutmeg. Bring to boil, while stirring and being carefully it does not scorch on the bottom. Remove pot and put on lighted burner on table. Adjust flame of burner so fondue continues bubbling lightly. Serve each guest a handful of bread cubes. Spear fondue fork through bread cubes, dunk into cheese mixture, and enjoy.