For the plizfondue, soak the dried porcini mushrooms in the milk for 15 minutes. Remove the mushrooms from the milk and squeeze, coarsely chop.fresh mushrooms cut into strips and blanch in salted water for 2 minutes. Drain in a sieve.Remove the rind from Freiburg Vacherin and cut into flakes, mix with milk, garlic and spices in the caquelon. Cover the caquelon with cling film. Marinate cheese mixture for 1 hour.Stir cornstarch and baking powder with milk until smooth.Stir porcini milk into cheese mixture. Melt the cheese mixture over medium heat, stirring constantly.Add dried and fresh mushrooms, stir in milk mixture, bring fondue to a boil again.Place the caquelon on the lighted rechaud. Keep the fondue at the boiling point, stirring repeatedly.add focaccia.