Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue pot-the same as the serving pot). Add wine and cook over medium low heat until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.
Stir cheese mixture into wine, a spoonful at a time. Continue stirring slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs at a time and again bring fondue to a simmer (too high heat may cause fondue to separate).