Rub the inside of a Swissmar fondue pot with the cut sides of the garlic to flavor the pot. Discard garlic (or keep it in for a little more flavor). Pour the wine into a pot and bring to a mild simmer over medium heat. Toss together the grated cheese with the cornstarch. Gradually add the cheese/cornstarch mixture 1 handful at a time to the heated wine in the pot and cook, stirring constantly in a zigzag pattern. Bring fondue to a simmer and cook, stirring, about 5-8 minutes until thickened. Stir in the Kirsch, nutmeg and pepper. If preparing your fondue in a separate pot, transfer cheese fondue mixture to a fondue pot set over lit fondue burner and serve with cubed bread for dipping.
