Add the cubed cheese to a bowl and toss with the cornflour and cayenne.
Rub inside of a fondue pot with garlic, then discard garlic. Pour the chicken stock, brandy and olive oil into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined.
Season with nutmeg and pepper. Keep over low heat until ready to serve.
Serve immediately with assorted vegetables and dippers.
*Could substitute cheddar with smoked Havarti if preferred; it may make the fondue less ‘grainy’.
Fondue should thicken on standing, otherwise try increasing the cornflour.
Suitable to freeze.
