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Gather your ingredients.
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
Combine the grated cheese, cornstarch and lemon juice, stirring to combine. Add to pot and cook over moderate heat, cook 30 seconds or until mixture is hot, stirring constantly. Add Gruyere and Emmentaler, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve at once.
Serve at once.