Rub the inside of a medium-size saucepan with the garlic and discard. Add the wine and lemon juice and heat for 1 minute over medium heat. Add the cheese cubes to the saucepan and cook the mixture, stirring constantly, until the cheese melts completely, 2 to 3 minutes.
Combine the cornstarch and kirsch in a small bowl. Stir into the cheese mixture and continue to cook until it is smooth and slightly thick, about 3 minutes. Season with salt, pepper, and nutmeg.
Serve in a fondue pot, or use a flameproof dish set over a small candle. Serve with a platter of accompaniments.
Yield: about 2 cups; 4 servings