Three-Cheese Fondue

• 1/2 pound each Emmenthaler, Gruyere and Jarlsberg 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
• tiny whole pickles

1. In a large bowl, combine cheeses and 1 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.
2. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
3. Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.

gruyere, cornstarch, cherry brandy, white wine, ground nutmeg, paprika, cayenne pepper, bread, pickles

Taken from www.tasteofhome.com/recipes/three-cheese-fondue/ (may not work)