Fondue Fribourg style

What a Fondue has to be like (almost) every Swiss child knows: creamy, neither too thick nor too thin, so that the piece of bread one dips into the hot cheese mass does not slip from the fork. However, there are many different styles of Fondue. One of the best variations is the Fribourg one, the moitié-moitié, made from spicy Gruyères and softly melting Vacherin cheeses.