1 clove garlic, crushed
1 cup dry white wine
1 tablespoons fresh lemon juice
8 ounces Gruyére cheese, and/or sharp cheddar cut into small cubes
2 teaspoons corn starch
1 tablespoon Kirsch, or other cherry brandy
Salt and freshly ground black pepper to taste
1/8 teaspoon freshly grated nutmeg
Rub the inside of a medium size saucepan with the garlic and discard. Add the wine and lemon juice and heat for 1 minute over medium heat. Add the cheese cubes to the saucepan and cook the mixture, stirring constantly, until the cheese melts completely, 2 to 3 minutes.
Combine the cornstarch and kirsch in a small bowl. Stir into the cheese mixture and continue to cook until it is smooth and slightly thick, about 3 minutes. Season with salt, pepper and nutmeg.
Serve in a fondue pot, or use a flameproof dish set over a small candle. Serve with good quality French bread cubes.