🧀 Fondue Moitié-Moitié
Fondue moitié-moitié, "half-and-half", is one of the best-known Swiss fondues: equal parts Gruyère and Vacherin Fribourgeois melted with dry white wine and garlic. The Gruyère gives a nutty, savoury depth and stretch, while the Vacherin makes it creamy and smooth. It is served in a caquelon at the table, with potatoes and vegetables for dipping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g Gruyère and 300 g Vacherin Fribourgeois, grated
- 300 ml dry white wine
- 1 garlic clove, halved
- 1 tbsp cornstarch
- Black pepper and nutmeg to taste
- Boiled small potatoes and raw vegetables for dipping
Method
- Rub the inside of a fondue pot with the cut garlic, then leave the garlic in the pot.
- Melt the cheese over gentle heat: the Vacherin half needs a lower temperature than Gruyère.
- Add the wine and warm over medium heat until steaming, without boiling.
- Toss the cheese with the cornstarch and add it by handfuls, stirring in a figure-eight until each addition melts.
- Season with pepper and nutmeg, set the pot over a burner at the table and dip potatoes and vegetables on long forks.
How to make it lighter
- Dip mostly vegetables such as broccoli, peppers, cherry tomatoes and mushrooms instead of loading up on potatoes.
- Fondue is dense: decide on your share before you start — about 150–200 g of the melted cheese is a realistic single serving.
- Serve it with a large green salad dressed with vinegar and a little oil so the cheese is not the whole meal.
History
Moitié-moitié comes from the canton of Fribourg, where both Gruyère and Vacherin Fribourgeois are made. It was popularised as a Swiss national dish in the 20th century, notably through promotion by the Swiss Cheese Union from the 1930s.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Fondue Moitié-Moitié and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →