Rub the garlic vigorously on the inside of the sauce pot. Add the wine, place the pot on an element, and bring to a boil. Turn the heat down to minimum and add the cheese and the lemon. Heat until the cheese is melted, stirring slowly and continuously to prevent the formation of lumps.

Dissolve the corn starch in the kirsch and add the mixture to the cheese. Season with pepper and nutmeg, continue to stir until the fondue is smooth. Remove the sauce pot from the element and transfer to your fondue casserole.