Dish

Fondue moitié-moitié

Half-and-half Fondue

Fondue moitié-moitié is a rich and creamy cheese fondue that is perfect for cold winter nights. To make the fondue, start by rubbing the inside of a fondue pot with a garlic clove. Then, add the white wine and heat until it starts to simmer. Gradually add the cheese, stirring constantly until it is melted and smooth. Serve with cubes of bread for dipping.

European cuisine› Alpine cuisine› Swiss cuisine

Dipping Sauce

Origins and history

Fondue moitié-moitié originated in the Swiss canton of Fribourg in the 19th century. It was traditionally made with Gruyere and Vacherin Fribourgeois cheese, which were both produced in the region. Today, it is a popular dish throughout Switzerland and is often served in ski resorts and mountain lodges.

Dietary considerations

This dish is high in calories and fat, so it should be enjoyed in moderation. It is also not suitable for those with lactose intolerance or dairy allergies.

Variations

There are many variations of fondue, including chocolate fondue and meat fondue. You can also experiment with different types of cheese, such as Emmental or Appenzeller.

Presentation and garnishing

To make the fondue look more visually appealing, garnish it with chopped herbs or a sprinkle of paprika. You can also serve it in a fondue pot with a burner to keep it warm.

Tips & Tricks

To prevent the cheese from clumping, make sure to stir constantly while adding it to the pot. You can also add a splash of lemon juice to help keep the cheese smooth.

Side-dishes

Fondue moitié-moitié is traditionally served with cubes of bread for dipping. You can also serve it with boiled potatoes, steamed vegetables, or sliced apples.

Drink pairings

Fondue moitié-moitié pairs well with a dry white wine, such as Chasselas or Sauvignon Blanc. It can also be paired with a light beer or a sparkling water.