Kaasfondue

Kaasfondue, or cheese fondue, is a Swiss-origin dish in which melted cheese forms a thick dipping sauce served in a warmed caquelon (fondue pot). The classic preparation combines grated cheese—traditionally Gruyère and Emmental—with dry white wine, a touch of garlic, and a small amount of cornstarch or flour to thicken. Some versions include kirsch (cherry brandy) or pepper and nutmeg for seasoning. The pot is kept hot over a heat source so the cheese remains fluid, and the mixture is stirred to prevent separation. Bread cubes are the typical accompaniment; vegetables or fruit may appear in modern variants.

To eat, diners spear cubes of bread with long fondue forks and dip them into the cheese. The dish is traditionally shared from a single pot, a social meal commonly associated with colder months and Alpine hospitality. A common etiquette is to keep the cheese simmering gently, stir occasionally, and avoid dipping fingers into the cheese. Some households serve small pickles, onions, or boiled potatoes alongside. Be mindful of alcohol content when consuming, and watch for overheating, which can cause the cheese to separate or burn.

Origin and variations: Cheese fondue has its roots in the Swiss Alps, with recipes appearing in the 18th and 19th centuries and becoming popular in the 20th century. Variants include fondue moitié-moitié (two-cheese blends), and mixtures with three or more cheeses such as Gruyère, Emmental, and Appenzeller. Regional differences influence the cheese blend, wine type, and optional kirsch.