Lightly crush the garlic, and use it to rub the inside of the fondue pot.
Heat the wine in the fondue pot. Add the cheese, and mix over medium heat, stirring until smooth and thoroughly combined.
Mix the cornstarch and the kirsch, stirring until smooth. Stir into the cheese mixture and bring to a boil. Season to taste with salt, pepper, and 1 pinch of freshly grated nutmeg.
Cut the baguette into cubes and serve with the cheese fondue.