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Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- The classic comes from Fribourg
- Type
- Moitié-moitié: 50 % Le Gruyère AOP, 50 % Vacherin Fribourgeois AOP
- Best for
- Fondue
Source: fribourg.ch, cheesesfromswitzerland.com · Last checked 28.10.2026
Taste and texture
Moitié-moitié is nutty and creamy at once. The Gruyère brings the flavour and the Vacherin the creamy texture.
How to eat it
Melt it slowly in a caquelon and dip pieces of bread into it on long forks.
Did you know?
To protect the original recipe, the trade organisations of Gruyère and Vacherin Fribourgeois created their own Fondue Moitié-Moitié label.
Which cheeses go into moitié-moitié?
Exactly two, in equal parts: Le Gruyère AOP for the flavour and Vacherin Fribourgeois AOP for the creamy texture.
More about Vacherin Fribourgeois AOP →How to keep it
Keep a ready-made fondue mix in the fridge and use it before the date on the pack.
Questions about Fondue Mix
What is in a moitié-moitié?
Half Le Gruyère AOP and half Vacherin Fribourgeois AOP.
What does moitié-moitié mean?
Half and half, in French.