Rub the fondue pot well with the peeled clove of garlic. Pour the white wine and one third of the grated cheese into the pot and place it on the stove.
Start stirring in a figure-eight motion, gradually adding the rest of the cheese. Some recipes specify a wooden spoon for this; whisking will work also.
Cook over moderate heat, stirring all the time until it starts to boil.
Add the cornstarch, mixed with Kirsch, until Kirsch dissolves completely; bring once more to a boil. Quickly season with pepper and nutmeg or paprika and bring to the table. Initially, the mixture will appear quite thin, but it will thicken within a few minutes.