Combine Emmentaler and Gruyere; sprinkle with flour (this can be done is a plastic bag). Rub inside of fondue pot with cut garlic clove. Pour wine into pot and heat over medium heat until warm, not boiling. Add lemon juice. Add cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Add pepper and nutmeg to taste. Let boil once. Remove pot and put on lighted burner on table.