Take the Camembert out of the refrigerator several hours in advance and leave it in a warm place to become runny.

Coarsely grate the Swiss cheese and melt it in an earthenware fondue dish over a low heat with the Camembert, milk,

butter, pepper, paprika and onion, stirring continuously.

The fondue should become nice and hot and should be stirred well with a wooden spoon to prevent the cheese forming a lump.

Dissolve the cornflour in a little white wine, then stir into the fondue with the remaining wine and the cherry brandy and simmer for a few minutes.

Place the fondue on the dining table over a small spirit lamp. Cut the bread into cubes. Each guest takes a cube of bread on her or his fondue fork and stirs it in the cheese until the bread is completely covered with cheese fondue.