Gruyere fondue with fino sherry and clove

Combine the sherry, garlic, peppercorns, and thyme in a saucepan and bring to a simmer. Remove from the heat and allow to infuse for 10 minutes and then strain. Pour the infused sherry into a pan and begin to heat, whisking in the sodium citrate. Transfer this mixture to the fondue bowl and heat over the flame. Slowly stir in the Gruyere cheese until it is all incorporated and evenly fluid. Sprinkle the top with the clove and stir in to incorporate. Serve with cubes of country bread.