Rub the bottom and sides of a skillet with the cut side of garlic clove. Melt butter over a moderate heat in a small skillet. Sprinkle flour into the butter and whisk, allowing the flour to cook.
Slowly add milk, constantly whisking. Add wine and kirsch (if using) and stir well. Add cream cheese, stirring well until it has melted. Add nutmeg, and then in handfuls begin adding grated Gruyère and Appenzeller cheeses, stirring constantly until the dip is smooth and creamy.
Place under the broiler (watching carefully!) until slightly browned on top.
Serve with crudités of choice, but to stick with a traditional fondue feeling. Small boiled potatoes, apple slices, and spears of bread are recommended.