Grate Gruyère and Emmental cheese to ensure even melting.

In a medium pot, add minced garlic and white wine, and bring to a gentle simmer over medium heat.

Gradually add the cheese by handfuls, stirring continuously until melted and smooth.

In a small bowl, combine cornstarch with lemon juice, creating a slurry. Stir this into the melted cheese mixture.

Taste and add salt and pepper as desired, then transfer to a fondue pot or heat-safe bowl to keep warm.