Feeling Moitié-Moitié?

Sometimes, raclette isn't quite enough cheese to satisfy your cravings. In those moments, you just have to indulge in a fondue. After all, "Fondue isch guet und git e gueti Luune" (Swiss German for "Fondue is yummy and puts you in a good mood").

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, titled "Käss mit Wein zu kochen" ("to cook cheese with wine"). This recipe calls for grated or cut-up cheese to be melted with wine, with bread to be dipped into the mixture. The introduction of corn starch in 1905 made it easier to create a smooth emulsion of wine and cheese, which likely contributed to fondue's popularity as a quintessential Swiss dish.

There are many varieties of cheese fondue recipes, but we particularly enjoy the traditional Moitié-Moitié, which means "half and half." This version consists of equal parts Gruyère and Vacherin Fribourgeois AOP.

For the best results, take your time and follow the steps in the recipe below. You will be rewarded with a delightful dinner!

For a party of 4, you will need:

• 1 lb Gruyère, shredded
• 1 lb Vacherin Fribourgeois AOP, shredded
• 1.5 cups of dry white wine
• 2-3 tsps lemon juice
• 0.5 cup of Kirschwasser (Cherry Brandy)
• 4 tsps corn starch
• 2-3 garlic cloves 
• Paprika
• Nutmeg
• Pepper
• fresh bread, cubed, preferrably sour dough

Press the garlic into the wine or rub the inside of your fondue pot with it. Heat the wine until it almost boils. Mix the shredded cheeses with half of the corn starch each. Add the chredded Gruyère first, one handfull at a time, mix with a wooden spoon until smooth, then add more cheese. Add the Vacherin Fribourgeois AOP last. Now season with Paprika, a little nutmeg and pepper. Add the Kirschwasser, stir some more. Once the fondue is ready, transfer to the table onto a rechaud and enjoy! Make sure to stir regularly and to regulate the heat of the rechaud, the cheese should be hot but not bubbly.