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1
Rub the interior of the caquelon vigorously with the cut face of the halved garlic clove, coating every surface. Discard the clove. The caquelon should carry a faint, even sheen of garlic — no raw pieces remain.
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2
Pour the dry white wine into the caquelon and set over medium heat. Warm until small bubbles rise steadily from the base — the surface should tremble but must not reach a rolling boil. The alcohol and acidity required to dissolve the casein must be preserved; boiling drives them off.
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3
In a bowl, toss the 600 g of grated cheese with the tablespoon of cornflour until evenly coated. The starch is the emulsion's insurance — every strand of cheese must carry its share.
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4
This is where the dish lives or dies. Add the cheese to the warm wine one small handful at a time, stirring continuously in a figure-eight pattern with a wooden spoon. Each addition must be fully melted and smoothly incorporated — no unmelted threads, no pooling fat — before the next handful goes in. The heat must remain gentle throughout; a boil at any stage will break the emulsion and seize the proteins beyond rescue.
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5
Once all the cheese is incorporated, stir in the tablespoon of kirsch, then season with white pepper and freshly grated nutmeg. The finished fondue should flow from the spoon in a smooth, continuous stream at the consistency of thick cream — neither stiff nor watery.
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6
Transfer the caquelon to the réchaud at the table. Set the spirit burner to its gentlest flame — sufficient to keep the fondue fluid and gently moving at the edges, but not to cook it further. Serve at once with the bread cubes, cornichons, pickled onions, and boiled potatoes.