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HALF HALF SWISS FONDUE [1 record]
Record 1 - internal organization data 2008-05-12
Record 1, English
Record 1, Subject field(s)
- Prepared Dishes (Cooking)
Record 1, Main entry term, English
- half'n half fondue
1, record 1, English, half%27n%20half%20fondue
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- moitié-moitié fondue 1, record 1, English, moiti%C3%A9%2Dmoiti%C3%A9%20fondue
correct
- half and half swiss fondue 1, record 1, English, half%20and%20half%20swiss%20fondue
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The fondue that is called "moitié-moitié" or "half and half," referring to the proportions of cheese, is made with Emmenthal and Gruyère, but in other regions they use Emmenthal, Gruyère and Vacherin fribourgeois. This last cheese should be added at the very end. The combination of cheeses is very important: you need both a fat cheese and a drier, salty cheese in order for the mixture to bind well. 1, record 1, English, - half%27n%20half%20fondue
Record number: 1, Textual support number: 1 OBS
According to other Swiss people, the half-and-half fondue is made solely with Gruyère and Vacherin fribourgeois - perhaps because they live in that lovely region! 1, record 1, English, - half%27n%20half%20fondue
Record 1, French
Record 1, Domaine(s)
- Plats cuisinés
Record 1, Main entry term, French
- fondue moitié-moitié
1, record 1, French, fondue%20moiti%C3%A9%2Dmoiti%C3%A9
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- fondue suisse moitié-moitié 2, record 1, French, fondue%20suisse%20moiti%C3%A9%2Dmoiti%C3%A9
feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
La fondue, qu'on appelle moitié-moitié, pour faire référence aux proportions, se fait avec de l'emmenthal et du gruyère mais dans d'autres régions, on utilise de l'emmenthal, du gruyère. et du vacherin fribourgeois. Ce dernier fromage doit être ajouté à la toute fin de la préparation. L'association des fromages est très importante; en effet, il faut un fromage gras et un fromage salé et plus sec pour que le mélange se lie bien. 2, record 1, French, - fondue%20moiti%C3%A9%2Dmoiti%C3%A9
Record 1, Spanish
Record 1, Textual support, Spanish
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