Fondue Moitié-Moitié

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Serves 4

  • 1 clove of garlic, peeled and sliced into two
  • 400 g. Gruyère AOP, grated
  • 400 g. Vacherin Fribourgeois AOP cut into thin slices
  • 3½ dl white wine
  • 4 teaspoons of cornflour
  • 1 teaspoon of lemon juice
  • 1 small glass of kirsch
  • 1 pinch of cayenne pepper


  1. Rub the fondue pot with the clove of garlic. Mix the Gruyère AOP and the cornflour, add the white wine and lemon juice, then bring to the boil whilst stirring continuously. Reduce the heat, add the Vacherin Fribourgeois AOP and mix well until it melts. Pour in the kirsch and season with the pepper. The fondue must not be cooked too much, but simply kept warm on the burner.