Set the garlic clove on the counter and smack it with the palm of your hand. Peel the garlic clove and rub a medium heavy pot with the garlic clove to distribute it's oils onto the pot. Discard garlic.
Add wine to the pot and bring to a boil over high heat. Reduce heat to medium and gradually add cheese, stirring constantly with a wooden spoon, until cheese has melted. Do not boil. Continue to cook, stirring frequently, until mixture has thickened, about 20 minutes. Add nutmeg, pepper to taste, and kirsch. Transfer fondue to a chafing dish or fondue pot.
Serve with bread cubes and fondue forks. Stir frequently. If fondue becomes too thick, stir in 1â„4 cup of dry white wine.
