Fondue Half & Half


To protect the original recipe, the Interprofession du Gruyère and the Interprofession du Vacherin Fribourgeois have created the "Fondue Moitié-Moitié" label. In addition to being a guarantee of quality, this label also guarantees the authenticity of the fondue.

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Ingredients for



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  • 400 g
    Gruyère AOP grated
  • 400 g
    de Vacherin Fribourgeois AOP cut into cubes
  • 1
    clove of garlic
  • 4 tsp
    corn flour
  • 3.5 dl
    white wine
  • 1 pinch
    Cayenne pepper
  • 1 small glass
    of kirsch (optional)


  1. Rub the fondue dish with the clove of garlic. Leave in pot if desired.
  2. Mix the Gruyère AOP, the Vacherin Fribourgeois and the corn flour together in the fondue dish.
  3. Add the white wine and bring to a boil while stirring continuously until the cheese has melted.
  4. Add the kirsch and the Cayenne pepper.
  5. Keep the fondue dish warm on the burner over a very low flame.

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