Fondue Moitié-Moitié
A classic Swiss cheese fondue combining Emmental and Gruyère for a silky, nutty dip. Serve with crusty bread cubes, potatoes, and vegetables for an interactive dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 24g
Ingredients
- 8 oz Emmental cheese, coarsely grated
- 8 oz Gruyère cheese, coarsely grated
- ¾ cup dry white wine (Neuchâtel or Sauvignon Blanc)
- 1.5 tbsp cornstarch
- 1 whole garlic clove, halved
- ¼ tsp black pepper
- 1 serving crusty bread, potatoes, apple slices, and vegetables (carrots, mushrooms, cornichons) for dipping
Instructions
- 1
Mix grated Emmental and Gruyère in a bowl. Toss with cornstarch until each piece is coated.
- 2
Cut bread into 1-inch cubes. Boil potatoes until fork-tender; halve them. Arrange all dipping items on a platter.
- 3
Rub the inside of a fondue pot or small heavy saucepan with the halved garlic; discard garlic.
- 4
Pour wine into the pot and warm over medium heat until wisps of steam appear, ~3 minutes.
- 5
Add cheese handful by handful, stirring constantly in a figure-8 pattern until melted and smooth, ~6 minutes.
- 6
Season with black pepper. The fondue should coat the back of a spoon; if too thick, stir in 1–2 tbsp wine.
- 7
Transfer to a fondue pot over a low flame, or keep in the saucepan on a trivet over a lit candle or burner.
- 8
Serve immediately. Spear bread or vegetables, dip, swirl in the pot, and eat.
Tools you’ll need
- fondue pot or small heavy-bottomed saucepan
- fondue forks or long skewers
- wooden spoon
- grater
- cutting board
- kitchen knife
- medium bowl
- whisk or spoon
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