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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.
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Fondue au Vacherin Mont-d’Or is a creamy, luxurious Swiss and French cheese fondue made exclusively with Vacherin Mont-d’Or, a soft, washed-rind cheese from the Jura mountains. The cheese is typically baked directly in its wooden box or melted in a small pot with white wine, garlic, and sometimes kirsch (cherry brandy) or calvados (apple brandy) to enhance its aroma.
Once fully melted, the smooth, velvety cheese is served warm, often accompanied by crusty bread, boiled potatoes, cured meats, and pickles for dipping. This seasonal delicacy is traditionally available only from autumn to spring, as Vacherin Mont-d’Or is made from raw or thermized cow’s milk only during the colder months, following strict AOP (Appellation d’Origine Protégée) regulations in Switzerland and AOC (Appellation d’Origine Contrôlée) rules in France.
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Fondue Neuchâteloise is a traditional Swiss cheese fondue from the Neuchâtel region, made with a blend of Gruyère and Emmental cheeses, melted with white wine, garlic, and kirsch (cherry brandy). This classic dish is known for its rich, smooth texture and well-balanced flavor, combining the nutty depth of Gruyère with the mild, slightly sweet taste of Emmental.
Prepared in a caquelon (fondue pot), the cheese mixture is slowly melted with dry white wine, which enhances the fondue's silky consistency and aromatic depth. A touch of kirsch is often added for extra complexity. Traditionally, it is served with cubes of crusty bread, which are dipped into the hot cheese using long forks.
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Fondue Fribourgeoise is a Swiss cheese fondue from the Fribourg region, made exclusively with Vacherin Fribourgeois cheese, giving it a smooth, creamy texture and a mild, nutty flavor. Unlike other Swiss fondues, it is melted with water instead of white wine, resulting in a silky, non-stringy consistency with a less acidic taste.
Traditionally, it is served with boiled or steamed potatoes instead of bread and is melted at a lower temperature to maintain its velvety texture. Enjoyed in a caquelon (fondue pot) and kept warm over a low flame, it is commonly paired with Swiss white wine, herbal tea, or cider, making it a cozy and comforting dish, perfect for sharing during colder months.
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