Fondue moitié-moitié

Switzerland · Europe

Melted cheese fondue in a pot beside a bowl of bread cubes.
Fondue moitié-moitié

This Fribourg fondue combines Gruyère with Vacherin Fribourgeois in equal amounts. The regional recipe mixes the two cheeses with starch and melts them into white wine heated with garlic. The mixture is stirred as the cheeses soften and blend.[1]

Gruyère is grated, while the Vacherin is cut into pieces. Kirsch and pepper may be added after the cheese has melted. Bread or potatoes boiled in their skins accompany the fondue, providing pieces to dip into the warm cheese.[1]

References

Sources checked:

  1. Fondue moitié-moitié — Association Terroir Fribourg / Fribourg Tourism
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Cheese_fondue-01-a.jpg

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Cheese_fondue-01.jpg: the_junes; derivative work: Zitronenpresse
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