Fondue Moitié-Moitié (Swiss Cheese Fondue)
The Quirky Foodster Team
Ingredients
- Garlic, halved — 1 clove
- Gruyère cheese, grated — 300 g (10.5 oz)
- Vacherin Fribourgeois cheese, grated — 300 g (10.5 oz)
- Dry white wine — 1 1/2 cups (360 ml)
- Cornflour (cornstarch) — 10 g (1 tbsp)
- Kirsch (cherry brandy), optional — 15 ml (1 tbsp)
- Nutmeg — a pinch
- Crusty baguette, cubed, for dipping — 1
Method
- Rub the inside of the fondue pot with the cut garlic clove, then discard.
- Toss the grated cheeses with the cornflour to coat.
- Pour the wine into the pot and warm gently over medium heat until it starts to simmer, without boiling.
- Add the cheese gradually, a handful at a time, stirring constantly in a figure-eight motion until fully melted and smooth.
- Stir in the kirsch and nutmeg, then transfer the pot to the fondue burner to keep warm at the table.
- Serve with cubed bread for dipping, swirling each piece through the cheese in a figure-eight motion.
Introduction: Fondue, Switzerland’s most iconic communal dish, brings friends and family together around a shared pot of melted cheese.
Cultural Background: Fondue, Switzerland’s most iconic communal dish, brings friends and family together around a shared pot of melted cheese. ‘Moitié-Moitié’ — ‘half-half’ in French — refers to the classic Fribourg blend of Gruyère and Vacherin cheeses.
Tips: Keep the heat gentle throughout — boiling the cheese can cause it to separate. Stirring in a figure-eight motion helps keep the fondue smooth and prevents it from becoming stringy.
Variations: Add sliced mushrooms or boiled potatoes as extra dippers. Use all Gruyère for a sharper, nuttier flavour if Vacherin isn’t available.
Storage: Best eaten fresh; leftover fondue can be refrigerated for 1 day and reheated gently.
Reheating: Reheat very gently over low heat, stirring constantly, adding a splash of wine if it seizes.
FAQs:
Q: What does ‘moitié-moitié’ mean?
A: It’s French for ‘half-half’, referring to the equal blend of Gruyère and Vacherin cheeses used.
Q: What happens if the cheese seizes or becomes stringy?
A: This usually means the heat was too high; removing from heat and stirring in a little warmed wine can help bring it back together.
- Garlic, halved — 1 clove
- Gruyère cheese, grated — 300 g (10.5 oz)
- Vacherin Fribourgeois cheese, grated — 300 g (10.5 oz)
- Dry white wine — 1 1/2 cups (360 ml)
- Cornflour (cornstarch) — 10 g (1 tbsp)
- Kirsch (cherry brandy), optional — 15 ml (1 tbsp)
- Nutmeg — a pinch
- Crusty baguette, cubed, for dipping — 1
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