Swiss moitié-moitié fondue
A creamy fondue of Gruyère and Vacherin Fribourgeois, served with bread cubes. Serves 4.
Moitié-moitié combines equal parts Gruyère and Vacherin Fribourgeois, melted with white wine in a garlic-rubbed pot. Preparation and cooking times are estimates; the key is to melt the cheese until smooth.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
Dry white wine
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Milk and milk products
Dry white wine
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Sulphur dioxide and sulphites
Dry white wine
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Cereals containing gluten
Crusty bread
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Lupin
Crusty bread
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Sesame
Crusty bread
Documented presence
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Milk and milk products
Gruyère cheese
Ingredients without verified allergen data 3
Ingredients without verified allergen data: Garlic, Cornstarch, Vacherin Fribourgeois cheese.
Method
- 01
Prepare the pot
Lightly crush the garlic and rub it around the inside of the fondue pot.
Ready to continue when: The inside of the pot is lightly scented with garlic.
2 min - 02
Heat the wine
Add the dry white wine and cornflour to the pot and stir until dissolved. Heat until it begins to boil.
Ready to continue when: The wine begins to boil and the cornflour is dissolved.
5 min - 03
Melt the cheeses
Lower the heat and gradually add the Vacherin Fribourgeois and Gruyère, stirring constantly until completely melted.
Ready to continue when: Both cheeses are fully melted and the mixture looks smooth.
8 min - 04
Cut the bread and serve
While the cheeses melt, cut the bread into 2–3 cm cubes. Bring the pot to the table and serve the fondue hot with the bread.
Ready to continue when: The bread is cut into cubes and the fondue stays hot and melted for serving.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.