In German "moitié-moitié" means "half and half". It means that this classic fondue from the French-speaking canton of Fribourg is composed of the two traditional cheeses from this region: half each of the tenderly melting Vacherin Fribourgeois and half of the Gruyère, the well-known hard cheese. This mixture makes the Fondue Moitié-Moitié one of the most popular in Switzerland.
Contents: 2 bags of 400 g (total 800 g)
Preparation (approx. 200 g cheese per person): Rub the Caquelon with a clove of garlic and then add the fondue mixture. Bring the mixture to a boil while stirring constantly. Before serving, whisk until creamy, season with pepper, nutmeg or paprika as desired and quickly place on a heated chef's plate.
During the meal, stir the fondue regularly with the skewered bread cubes. Excellent as a full meal.
Dry and sparkling white wine (served cool) or tea are particularly suitable drinks to accompany the fondue.
Swiss cheese 62 % (Vacherin Fribourgeois, Gruyère), white wine, water, corn starch, kirsch, table salt, emulsifying salts: E 339 and E 452, spices
Per 100 g contained: energy value 1035 kJ (247 kcal), protein 17g, carbohydrates 2,5 g, fat 19 g
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