Ave, Charles!

Be sure to check out Charles's Liminality entry regarding the day of fondue and choucroute. That really was some damn fine food.

In his entry, Charles notes that the Gruyère-Emmenthaler fondue in question, which I have been calling moitié-moitié, is actually fondue Neuchâteloise. Charles, as it turns out, is correct and I've been laboring under a terrible misapprehension all these years. Moitié-moitié keeps the Gruyère and replaces the Emmenthaler with Vacherin from the canton of Fribourg-- something I should have remembered since I lived in Fribourg. Ah, the shame.


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