Toss the 2 cheeses together with the cornstarch
. Rub the inside of a heavy saucepan
with the cut garlic clove
. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese
mixture, stirring, until mixture is hot and smooth.
Add remaining 2 tablespoons Kirsch
if mixture is too thick. Season with nutmeg
and pepper, to taste. Transfer to a fondue pot
and serve immediately with dippers of choice.