Rub cooking pot with garlic; add wine and heat. When wine is hot, but not boiling, add lemon juice. 

Shred cheese and mix with flour.

Add cheese by handfuls, stirring constantly with wooden fork or spoon until cheese is smooth and melted. Bring fondue to bubble briefly. Add seasonings, stirring until blended. 

Mix cornstarch with Kirsch. Add to fondue and allow to boil for another 15to 30 seconds. Serve and keep hot over burner.

Prepare 1 inch bread cubes by slicing baguette in half longitudinally repeatedly until you have approximately 8 lengths of crust backed baguette. Cut each length into 1 inch segments.