Cut bread into bite-size pieces each having at least one crusty side; set aside.
Mix cornstarch and kirsch in a small bowl; set aside.
Rub the inside of a 2-quart flame-resistant casserole or porcelain-finished saucepan with cut surface of garlic.
Pour in wine; place over medium heat until wine is about to simmer (do not boil).
Add the shredded cheese in small amounts to the hot wine, stirring constantly until cheese is melted.
Heat cheese-wine mixture until bubbly.
Blend in the cornstarch mixture and continue stirring while cooking 5 minutes, or until fondue begins to bubble; add seasoning.
Spear bread with forks to use for dipping.
Keep the fondue gently bubbling throughout serving time.