Using the cut side of one of the garlic halves, rub the sides and bottom of a medium sauce pan. (If you want more garlic flavor leave the garlic in the pan). Add the wine and bring to a simmer over medium heat.
While the wine is heating, grate the cheeses in your food processer and place them in a medium mixing bowl, add the cornstarch and toss to coat the cheeses.
When the wine has come to a low simmer, turn heat down to medium low and start adding the cheeses a handful at a time. Stir constantly in a figure 8 motion with a wooden spoon, adding the next handful after the last handful of cheese has melted. Continue until all cheese has melted. Don’t rush the process; this will cause the cheeses to separate.
When cheeses are totally melted, add the nutmeg, pepper, and Kirschwasser, and stir to combine. Transfer the fondue to the fondue pot.
Remember to watch the source of heat under your fondue pot. If the bottom gets too hot it can burn.
Enjoy!