Pour the wine into a l1/2-quart earth enware pot, a clay pot, or a glass casserole.
Add the garlic.
Cook uncovered On "simmer" setting for 5 minutes.
Discard the garlic cloves.
Combine the cheese, flour, and pepper and stir into the hot wine.
Simmer for 3 minutes.
Stir in the kirsch, butter, and cream.
Simmer for 4 more minutes.
Season with salt.
Serve immediately with cubes of fresh, crusty French bread and chilled white wine.
Spear the bread cubes with fondue forks and swirl into the hot fondue.Mushroom caps, quickly fried in hot butter, as well as salami, carrot sticks, and cauliflower sprigs, make delicious contrasts of taste and texture with the fondue.
In Switzerland there is also a bowl of pickled onions and potatoes boiled in their jackets to eat with the fondue.