Rub the fondue pot or saucepan with garlic clove.
Add in the white wine and heat, but do not boil.
Add about 1/3 of the grated cheese and stir until smooth and creamy, continually adding the rest of the cheese while mixture is simmering. Continue stirring in a figure-eight motion until all is in and creamy.
Bring just to a boil and add the Kirsch and cornstarch mixture (to keep this mixture from lumping, stir a couple spoonfuls of the hot cheese mixture into the cornstarch mixture and then mix all together in the saucepan), stirring constantly.
Bring once more to a boil.
Quickly season with freshly ground pepper and nutmeg.