As in Rome, when one is in Switzerland, one simply must do as the Swiss do—and the Swiss eat fondue. While many towns and cities serve their own blend of sumptuous bubbling cheese, two places remain popular due to their continued excellence in the art of fondue. Fribourg traditionally combines two cheeses, Gruyère and Vacherin, to make a delicious moitié-moitié. CafeTivoli, located downtown, is exceptional and has been making fondue this way for the last 80 years. Tourist-laden Le Chalet is one of a cluster of restaurants lining the streets of Gruyères and has built a reputation on its moitié-moitié, which is dipped into with pieces of potato and bread.