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.