Prepare bread, deli cuts, and vegetables to dip into fondue by rolling or cutting them to serving sizes and placing on serving dishes. Boil small potatoes and any other vegetables that cannot be eaten raw. About 30 minutes before serving, press garlic into a medium-sized heavy bottom pan, then rub all around the sides of the pan. Add 1 cup white wine and bring to a simmer. Add pepper if desired. While wine is simmering on low flame, gradually stir in shredded cheese with wooden spoon. In a small cup, mix 1/4 cup wine with corn starch and nutmeg, then stir this into the cheese mixture. Add kirsch. Transfer to warm fondue pot. Keep a medium flame under the pot so the fondue stays melted. Serve immediately with the prepared dipping foods.