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Moitié-moitié (lit. half and half) is a traditional cheese fondue originating from Fribourg. The name refers to the fact that the fondue is made with equal amounts of Gruyère and Vacherin Fribourgeois cheese, along with garlic, white wine, potato starch, black pepper, and Kirsch.
The fondue pot is rubbed with garlic – the clove is left in the pot and mixed with all the other ingredients except the Kirsch and pepper. The ingredients are stirred until smooth and creamy. The mixture should not come to a boil, but it should be left to lightly simmer.
MOST ICONIC Fondue moitié-moitié
Fondue is Switzerland's national dish, a melting pot of different flavors and aromas, similar to the country itself–a melting pot of people and different cultures. Its name comes from the French word fondre, meaning to melt, and it was first described in Homer's Iliad as a mixture of goat cheese, flour, and wine.
Fondue's key ingredient is cheese that is melted over a fire, with a lot of regional varieties and flavorful additions such as cherry brandy, white wine, or a sprinkle of nutmeg. It was invented out of necessity, when the alpine locals and traveling herders relied only on cheese, wine, and bread to get them through the winter.
MOST ICONIC Fondue
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Fondue genevoise is a traditional fondue variety originating from Geneva. The fondue is made with a combination of egg yolks, butter, cream, sugar, nutmeg, salt, pepper, and grated cheese – either Emmenthal or Gruyere. The egg yolk are mixed with grated cheese, pieces of butter, sugar, grated nutmeg, salt, and pepper.
The caquelon pot is placed over low heat and the fondue is stirred with a wooden spoon until it becomes smooth. The cream is added to the caquelon, and the mixture is stirred a bit more but it mustn't come to a boil. The fondue is enjoyed with pieces of bread that are served on the side.
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This classic Swiss fondue is believed by some to be the best fondue variety of them all. It is native to the Valais region and consists of tomatoes or tomato paste, white wine, garlic, butter, shallots, and grated cheeses such as Gruyère and Emmental.
Traditionally, tomato fondue is paired with potatoes, rather than the usual pieces of bread used for dipping.
MOST ICONIC Tomato Fondue
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