Preheat oven to 350 degrees Fahrenheit.
To make the bread bowl, cut off the top of the bread with a serrated knife 1 4 and set aside. Cut a circle on the inside of the loaf, leaving a 1-inch border, hollowing out the loaf. Pull the soft bread out by hand, making sure to leave about 1 inch of border at the bottom of the bowl as well. Cut the bread into cubes and set aside to dip the sauce.
Place the bread bowl on a baking sheet and place in the oven until it is heated and golden brown on the inside, about 30 minutes.
Meanwhile, to make the fondue, mix the gouda and Emmental cheese with cornstarch in a medium bowl. Stir with your fingers until the shredded cheese is coated.
Place the beer and 1 tablespoon lemon juice in a medium, non-reactive saucepan over medium heat until steamed but not boiling, 2 to 3 minutes. Add a large handful of cheese and stir with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon of lemon juice. Season with salt.
Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Wipe the inside with the cut side of the garlic cloves. Pour the hot hot pot into a warm bread bowl. Serve with apples, pears, and reserved bread cubes.