Rub the inside of the fondue pot with garlic. Add the wine and bring to a boil over medium to medium-high heat.
Add the shredded cheeses a little at a time, whisking it in. The cheese should melt quickly after contacting the wine.
Dissolve the cornstarch in the kirsch, and add the mixture to the pot. Stir the bubbling cheese mixture for a few minutes. Season to taste with pepper and nutmeg.
Originally Submitted
8/30/2009
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