Into a large bowl, add the grated cheeses and the cornstarch.
Mix or toss well so that the cheese is coated with the cornstarch.
Crush garlic clove and rub saucepan with.
Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
Once simmering, reduce heat to moderately low.
Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
After the last of the cheese has been added, add in the lemon juice.
Add nutmeg and peppercorns to taste.
Continue to stir constantly for 3 minutes.
Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
Kirsch can be used mixed in for more flavor or as a toast during the meal.