Fribourg-style Swiss fondue is referred to as moitié-moitié. Unlike fondues from other regions, it is made with a hard, cooked cheese native to Fribourg, known as Vacherin Fribourgeois (not to be confused with Vacherin or Mont d’Or). The recipe calls for half Vacherin Fribourgeois and half Swiss Gruyère.
In this photo, Raphael is making fondue using the handmade cheeses he makes himself, at the Slow Food Switzerland stand at the Salone del Gusto in Turin, Italy last week. The visitors ran to his stand every time he put a new pot of fondue out. Obviously, it was very good!