In your fondue pot heat together dry white wine and garlic. In a large bowl combine cheeses and sprinkle 2 tablespoons of cornstarch over the cheese and mix together. Add lemon juice to white wine mixture.
When the garlic becomes fragrant add 1/3 of the cheese to the fondue pot and stir in cheese. When this cheese has melted add an additional 1/3 of the cheese and stir until melted.
Add remaining amount of cheese. Stir and blend until the cheese has the texture of honey. Before serving add some fresh cracked black pepper and 1-ounce cherry-flavored liqueur like Kirshwasser (optional).
It is important to watch the temperature of your fondue pot. Overheating the mixture may make the cheese clump. Should your cheese start to clump, add a splash of warm wine, and reduce the temperature of the fondue pot.
Serve with crusty bread, raw broccoli flowerettes, raw baby-cut carrots, or anything else you might like to dip.