Rub the inside of a medium saucepan with crushed garlic; discard garlic. Add wine and bring to a simmer. Dissolve cornstarch in water and whisk into wine. Bring to a boil and cook for 2 min. Reduce heat to low and whisk in the cheeses, a little at a time. Stir in Kirsch and season with nutmeg and pepper.
Serve fondue with your choice of dippers:
- Cubes of bread, lightly toasted (such as French or pumpernickel)
- Cornichons (French gherkins)
- Cooked new potatoes
- Cremini mushrooms
- Gently blanched asparagus, broccoli or cauliflower