Fondue Moitié-Moitié

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  • 4-6Servings
  • 15 mPrep Time
  • 20 mCook Time
  • 35 mReady In
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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.

Ingredients

Step by step method

  • 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.

Chef Info

Marco

Head Chef

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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