Moité – Moité Fondue

"Moité – moité means “half and half,” and refers to the blend of two cheeses found in many Swiss fondues. Typically, the two cheeses are Gruyère and Vacherin Fribourgeois, although Emmentaler (a high quality version of the medium-hard, hole filled “Swiss” cheese) is sometimes paired with the Gruyère instead. A few notes on Swiss fondue. First, cheese fondue is the only “traditional” Swiss fondue, and is served with cubed bread – only – for dipping. If you find yourself in a Swiss restaurant which serves chocolate fondue, or offers all sorts of weird things to dip in cheese fondue, you have wandered into a tourist trap! Second, fondue is traditionally served as the main course in Switzerland. Don’t fill up on appetizers… fondue is a hearty dish! Third, if you are looking for a quiet, serene dinner, a fondue restaurant may not be the place for you. I enjoyed the rhythmic chopping of bread cubes and whistle of steamers cleaning fondue pots, but be aware that the ambiance is quite lively. In the recipe I’ve created for you below, I am using Wisconsin cheeses. I’m all for authentic ingredients, but truly, there are plenty of Wisconsin cheeses produced using Old World methods that can hold their own against cheeses shipped from Europe. I am also including mushrooms, which compliment fondue beautifully. If you don’t like mushrooms, just leave them out."
photo by Crowded Earth Kitchen photo by Crowded Earth Kitchen
photo by Crowded Earth Kitchen
Ready In:




  • Step 1) Cut garlic clove in half and rub bottom of sauté pan. Discard garlic.
  • Step 2) Add diced mushrooms and 1 tablespoon of the wine. Sauté for about 3 minutes, or until mushrooms give up their liquid.
  • Step 3) Add all three cheeses to the pan and melt over low-medium heat with constant stirring. Add the wine, a little at a time, to keep the cheese mixture thin enough to stir without clumping together.
  • Step 4) Taste, adding a sprinkle of sea salt if necessary.
  • Step 5) When mixture has melted completely, transfer to a fondue pot. Serve immediately with cubed French bread and long dipping forks. Enjoy!

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


Crowded Earth Kitchen is maintained by two women who know each other better than they know themselves! Betsy is a chemist who prefers to keep the kitchen and the laboratory quite separate, a PhD educator, and a Mom. She wears all three hats in reverse order while cooking. Carly Ellen is an author and food traveler who incorporates delicious recipes into each of her stories. She has a minor obsession with French boulangeries, and is sublimely happy with a fresh baguette and cup of espresso in any European cobblestoned square. How to Bake a Chocolate Souffle, the first book of Carly Ellen's new food fiction series was released in late 2014. You will find new recipes posted every 48 hours, so remember to check in often! Periodically, you will find new, valuable information on food-related wellness and environmental issues under Food for Thought. Feel free to join in the conversation and post your thoughts on these topics. Canning tips, lighthearted fun, free giveaways, and other fun surprises are tucked into the nooks and crannies of Crowded Earth Kitchen, so go ahead - look around and make yourself comfortable!
View Full Profile

Find More Recipes