Slice the baguette into 1-inch cubes, being sure that each cube has a bit of crust on it so that it won’t fall off the skewer into the fondue pot.
Rub the inside of the fondue pot with the garlic clove, then discard the garlic.
Place the fondue pot on the stove and pour in the entire bottle of wine. Heat over low heat just until little wisps of steam start to rise from the wine.
Gently stir in the shredded cheese one-third at a time, stirring until the cheese is completely incorporated after each addition. Continue to heat until the cheese breaks, or separates.
In a small mixing bowl, whisk together the cornstarch and Kirschwasser to make a slurry (a thickening mixture,also referred to as "whitewash.") Add the slurry to the pot, stirring to incorporate.
Once the cheese has thickened enough to coat the back of a spoon, and has a shiny, smooth texture, remove the pot from the stove and serve with the bread cubes.
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