In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.
If serving children, delete the wine and kirsch and substitute non-alcoholic cider for the white wine.
From Food Network