Fondue Moitié-Moitié - Fondue 'Half-and-Half'

Number of Servings: 
Preparation time: 
1 265 kcal
60 g
1 535 mg
Vitamin D: 
1.70 IU
% Ca recommended daily intake: 


Traditional Swiss fondue is eaten with white bread skewered onto long forks. Each person dips his/her fork into the pot, giving the fondue a stir.


4 tsp
400 g
3.5 dl
1 tsp
400 g
1 garlic clove, peeled and halved
Maizena (cornstarch)
Gruyère cheese, grated
white wine
lemon juice
Freiburger Vacherin cheese, largely grated
1 glass Kirsch
Pepper, nutmeg, cayenne pepper
for dipping: white bread, cut into bite-sized pieces


1 Rub the fondue pot with the garlic, mix the Gruyère with the Maizena, and cook together with the white wine and lemon juice on low heat, stirring gently and constantly until the cheese is melted.
2 Reduce the heat and still stirring, add the Freiburger Vacherin and cook until melted. Add the kirsch to taste and add the seasoning.
3 Serve over an appropriate gas or candle heater to keep the cheese hot but not cooking. (Tip: always stir the cheese gently in a figure-8 pattern.)
Key Nutrients: