2) Toss the cheeses together in a medium bowl. Sift the cornflour over the cheese, and toss to coat lightly.
3) Using a wooden spoon, sprinkle some cheese mixture into the warm cider/stock liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 mins. Stir in the cayenne, salt and Bourbon, if using.
4) Transfer to a fondue pot or double boiler and serve with a selection of desired dippers.