Garlicky Vaud Fondue

• 1 head garlic, small head
• 1 tablespoon olive oil
• 1 12 cups dry white wine
• 2 lemons, juice of
• 1 lb gruyere cheese, shredded
• 12 lb emmenthaler cheese, shredded
• 12 teaspoon black pepper
• 2 teaspoons cornstarch
• 1 tablespoon brandy
• 1 baguette, sliced into 1/2-inch slices

1. Remove outer skin from garlic, but leave head intact.
2. Rub with olive oil and wrap in heavy foil.
3. Bake at 350 degrees for 1 hour.
4. Allow to cool, then separate cloves and squeeze garlic into small bowl.
5. Heat wine and lemon juice in a saucepan until hot, but not boiling.
6. Add shredded cheeses to wine and lemon juice in saucepan in 4 batches, stirring in a figure-eight motion, until each addition is melted.
7. Add roasted garlic to cheese and mix until well-blended.
8. Season with black pepper and salt, to taste.
9. Heat fondue until bubbly.
10. Dissolve cornstarch into brandy and stir into fondue.Simmer for 2 minutes, then pour fondue into fondue pot and place over heating source.
11. Serve with sliced baguette and/or sausages and your favorite fondue vegetables.

garlic, olive oil, white wine, lemons, gruyere cheese, emmenthaler cheese, black pepper, cornstarch, brandy, baguette

Taken from www.food.com/recipe/garlicky-vaud-fondue-457792 (may not work)