Heat the white wine together with the pressed garlic clove. Roughly grate the cheese and let it melt in the wine while stirring continuously.
Make sure that the fondue does not get too hot, otherwise the fat will separate and you will not have a homogeneous mixture. Stir the maizena (cornstarch) with kirsch and use it to thicken the cheese fondue. Finally, season with freshly grated nutmeg and pepper.
Cut the white bread into coarse cubes, skewer them and dip them into the cheese.
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