![Appetizers](https://cocinalopeznegrete.com/assets/img/2018/recipe.png)
Four Cheese Fondue
Ingredients:
- 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
Preparation:
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.