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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


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

Source: www.food.com