In a small saucepan heat cream and cornstarch over medium heat, add lemon juice. Cook and stir until mixture thickens.
Add cheese, one spoonful at a time, stirring until cheese is melted before adding more.
When all cheese is melted, stir in honey.
Transfer to ceramic or enameled fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.
Serve immediately with figs, dates, apricots and apples.