In a bowl, stir together cheese and cornstarch. Pour beer into a fondue pot over medium heat and bring almost to a boil, then reduce heat to very low. Add cheese mixture by handfuls, stirring until melted. Keep heat very low. Do not boil mixture, as fondue does not react well to high temperature. Stir mixture in a figure-eight motion with a wooden spoon until smooth and creamy. Stir in pepper, chili sauce and olives. Spear baguette with forks, dip in fondue and enjoy!

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1 cup (250 mL) finely diced canadian raclette cheese 1 cup (250 mL) shredded canadian aged cheddar 1 cup (250 mL) shredded canadian mozzarella 4 tsp. (20 mL) corn starch 3/4 cup (190 mL) pale ale-type beer pepper to taste 3 Tbsp. (45 mL) chili sauce 1/3 cup (80 mL) sliced black olives 2 to 3 baguette loaves, cubed