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.
Rub the fondue pot with the clove of garlic.
Mix the Gruyère cheese and the cornflour, add the white wine and lemon juice, then bring to the boil whilst stirring continuously.
Reduce the heat, add the Vacherin Fribourgeois cheese and mix well until it melts.
Pour in the kirsch and season with the pepper.
The fondue must not be cooked too much, but simply kept warm on the burner.
I am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.
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