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1. Bring shredded cheeses to room temperature. Toss with flour; set aside.
2. Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly, and make sure the cheese is melted before adding more. Stir until mixture bubbles gently.
3. Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in a little warm milk. Serves 12.