Rub the inside of a cheese fondue pot with the garlic clove; discard the garlic.
1 clove garlic
Combine the grated Gruyère, Vacherin Fribourgeois and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes
250 g Le Gruyère, 250 g Vacherin Fribougeois, 250 g Emmentaler, 1 cup dry white wine, 1 tbsp cornstarch, 1 tsp fresh lemon juice
Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes.
1.5 tbsp kirsch, black pepper, nutmeg
Notes
Don't overcook the fondue or it will get stringy. Serve at once.