The Fondue ” Moitié-Moitié ” is a cheese fondue made out of Vacherin cheese and Gruyère cheese, mixed in a 50/50 (half-half) mixture. The Gruyère is a harder cheese, while the Vacherin is a softer creamier cheese. As they blend together, it makes a very nice, smooth, unique consistency.

In a perfect cheese fondue, the fondue mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid. Ideally, when the fondue is finished, there will be a thin crust of toasted (but not burnt) cheese in the bottom of the caquelon.