1. Cut the clove of garlic till you reach moisture - rub over inside of fondue pot. Keep cutting and rubbing. If you like garlic - chop it up after and save to mix in the mixture later.
2. Mix up the two types of grated cheese in a bowl with the cornflour until they are evenly blended and coated with the cornflour.
3. Tip into the fondue pot.
4. Add wine and lemon juice
5. Heat the pot of cheese mix stirring and turning the cheese until all the cheese has combined and melted and the mixture begins to bubble.
6. Blend in the kirsch, pepper, nutmeg and paprika.
7. Serve over the heat source of your fondue set - mine's a meth flame - its best to keep it on low and keep stirring otherwise some of the cheese might get burnt at the bottom.
8. In case you're a fondue novice - you eat it by skewering a cube of french bread with your fondue skewers (crust to crust works best to prevent it falling in when it gets soggy and cheesey,) dipping it in the mix, twirling the skewer to make sure cheese wont fall off and eating it!
Its nice to drink it with a bottle of the white wine you used for the mix. Some people use new potatoes or meat for dipping too. I like the bread best as it soaks up well. Can be served with side salad.