Rub inside of a 4-quart heavy pot with cut sides of garlic pushing to extract the juice as you work. Discard garlic.
Add the wine to pot and bring just to a simmer over moderate heat. Do not boil the wine.Create a slurry by mixing together cornstarch and kirsch in a cup, until a smooth paste is formed.Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern, not a circular motion. Otherwise the cheese will ball up and be difficult to work with. Being careful not to let it boil cook the cheese is just melted and creamy. Stir cornstarch mixture again into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 6 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.
