Garlicky Vaud Fondue

From "The Everything Fondue" Book. This garlicky fondue is great for cool-weather entertaining. Posted for ZWT 7.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

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

Directions

1. 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.
2. Heat wine and lemon juice in a saucepan until hot, but not boiling.
3. 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.
4. Dissolve cornstarch into brandy and stir into fondue.Simmer for 2 minutes, then pour fondue into fondue pot and place over heating source.
5. Serve with sliced baguette and/or sausages and your favorite fondue vegetables.