Fondue moitié-moitié

The story

The Fribourg formula moitié-moitié blends equal parts Gruyère and Vacherin Fribourgeois for a fondue balancing firmness and creaminess. The dish is recognised for fondue moitié-moitié. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. It is a defining dish of western Switzerland and a social meal in which the shared pot matters as much as the cheese.

Ingredients

• Main
• 100 gram Gruyère200g Gruyère
• 100 gram Vacherin200g Vacherin
• 1 portion White wineWhite wine
• 1 piece GarlicGarlic [Phase 1 metric normalisation: one garlic clove equivalent for serves 2 where row was vague]
• 1 portion MaizenaMaizena

Method

1. Method

   Melt cheeses in wine with starch and garlic. Serve hot with bread cubes.

Nutrition

per serving

Estimated nutrition for Fondue moitié-moitié; use as editorial/testing data and refine from exact ingredient weights if needed.