Rub the inside of a heavy-bottomed pot with the garlic clove, discard the garlic.
Add the wine and lemon and bring to a simmer.
Add the cheese and cornstarch in 3 batches, being careful not to boil the cheese. Be sure the cheese is fully melted and incorporated before moving on to the next batch.
Add the kirsch and seasonings.
Pour into a fondue pot, over low heat and serve.
