Say Cheese: The Real Cheese Fondue

"Moitié-moitié" or "half and half" is the classic recipe for a cheese fondue. This refers to the composition of the cheese mixture. It should be one part Gruyère cheese and one part Vacherin. "The hard Gruyère provides a lot of flavour and the soft Vacherin provides the creaminess," Swiss maître fromager Rolf Beeler tells Falstaff. "Then it needs wine and a little starch. Fondue is actually a convenience dish – simple, with first-class ingredients."