• 1/2 pound each Gruyere, Munster, goat and Havana 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

In a large bowl, combine cut and/or shredded cheeses and one tablespoon cornstarch. In a small bowl, combine remaining cornstarch and 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, using a figure eight motion, until cheese is 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 cheese mixture. Add spices and stir until mixture is thickened and smooth. Transfer to a fondue pot and keep warm. Serve with bread cubes.