The traditionnal fondue moitié-moitié consists of half Vacherin Fribourgeois AOP cheese and half Gruyère AOP cheese, melted together in a pan. This mixture makes the fondue moitié-moitié one of the most popular in Switzerland.
It is cooked inside a fondue pot and is eaten with bread.
Recipe for 4 persons:
- 400 grams Le Gruyère AOP cheese, grated
- 400 grams Vacherin Fribourgeois AOP cheese, cut into thin slices
- 1 clove of garlic, peeled
- 3 dl white wine
- 15 grams potato starch
- Pepper
Preparation:
Rub the fondue pot with the peeled clove of garlic and then leave it in the pot (clove according to taste). In the pot, mix together the Gruyère AOP, potato starch, and white wine, letting it all melt while continuously stirring the mass. Lower the temperature under the pot, add the Vacherin Fribourgeois AOP, and continue to stir the mass until it is smooth and creamy. Let it simmer, not boil. Add kirsch and pepper. Place on a gas ring and be sure the temperature of the mass remains steady. During the meal, stir the fondue regularly with the skewered bread cubes.
White wine or tea are particularly suitable as drinks.
Information
Interprofession du Gruyère
Case postale 12
1663 Gruyères
Information
Interprofession du Vacherin Fribourgeois
Rue de la Condémine 56
Case postale 2175
1630 Bulle
Secrétariat de la Fondue Moitié-Moitié
c/o Interprofession du Vacherin Fribourgeois
Rue de la Condémine 56
1630 Bulle
+41 26 919 87 56
