1/2 pound each emmenthaler, gruyere, and jarisberg cheeses shredded
2 tablespoons cornstarch, divided
4 teaspoons cherry brandy
2 cups dry white wine
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
dash cayenne pepper
cubed french bread baguette, boiled red potatoes and/or tiny whole pickles
In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch with cherry brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, suing a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
Stir brandy mixture; gradually stir into the cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes, and/or pickles.
Yield: 4 cups