Rub cut clove of garlic on bottom and side of fondue dish. Add wine; heat over low heat until bubbles rise to surface (wine must not boil). Stir in lemon juice. Sprinkle flour over cheese; toss until cheese is coated. Keeping fondue dish over low heat, add cheese, about ½ cup at a time, stirring constantly with wooden spoon, until cheese is melted. Stir in kirsch, salt and pepper. Stir in nutmeg to taste if desired. Keep warm over low heat. Use long-handled forks to spear bread cubes, then dip and swirl in fondue with stirring motion to keep fondue from sticking. If fondue becomes too thick, add a little heated wine. 4 to 6 servings.

* Swiss cheese should be natural(not process) and aged at least 6 months.