What You Need to Know
Fondue is a Swiss dish of melted cheese and wine served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. As a way to increase cheese consumption, it was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s.
Steps
- 1.
Fondue Neuchâteloise (Switzerland): Classic preparation with Gruyère and Emmental
- 2.
Fondue Bourguignonne (France): Meat-focused variation using hot oil instead of cheese
- 3.
Chocolate Fondue (United States): Dessert adaptation using melted chocolate