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 and/or tiny whole pickles
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.
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, a handful at a time, allowing cheese to almost completely melt between additions.
Stir brandy mixture; gradually stir into 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.