Traditional Swiss cheese fondue: the moitié-moitié with Gruyère and Vacherin, white wine and kirsch
Published on: May 22, 2026
Fondue as it is made in Fribourg: half Gruyère, half Vacherin Fribourgeois melted with white wine, garlic and a touch of kirsch, served in the caquelon with cubes of bread. Tricks to keep it from splitting and the crust at the bottom.