Fondue “Moitié-Moitié”

The Fondue “Moitié-Moitié“ is a cheese fondue made out of Vacherin cheese and Gruyère cheese, mixed in a 50/50 (half-half) mixture.
The Gruyère is a harder cheese, while the Vacherin is a softer creamier cheese. As they blend together, it makes a very nice, smooth, unique consistency.
Rub the inside of the pot with the two cloves of garlic and place the pot on a medium flame adding 2 cups of the wine and the cornstarch.
Add the grated cheese and stir consistently until all the cheese has melted and the fondue is smooth. You may want to lower the heat a bit – to keep the cheese from scorching. For safety, remove the pot from the flame and add the Kirschwasser. Stir. Return to the flame and cook to the correct thickness.
The fondue is fully cooked when it is thick enough to coat the back of a wooden spoon – if it is too thick add more wine and continue to stir.
Serve in a fondue pot with cubed bread on skewers – a baguette would be perfect but any good loaf of crust bread would do.
In a perfect cheese fondue, the fondue mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid. Ideally, when the fondue is finished, there will be a thin crust of toasted (but not burnt) cheese in the bottom of the caquelon.
In French, this is commonly referred to as ‘la religieuse’ (“the nun”).
Half the fun of the fondue is in the eating – a glass of dry white wine – preferable chilled is the traditional accompaniment
Tip 😉 Although a good winter beer goes very well with this Fondue.