fondue

Fondue is a dish of melted cheese served in a communal pot and eaten by dipping bread or other items with long forks. The term comes from the French fondre, meaning to melt. Although versions exist in other cuisines, fondue is commonly associated with Switzerland and the Alpine regions, where cheesy mixtures were prepared in pots over small stoves as a practical, sociable meal in the 18th century or earlier.

Cheese fondue is the classic form. It typically combines melted cheeses such as Gruyère and Emmental with white wine and a small amount of flour or cornstarch to thicken the mixture; garlic is often rubbed on the pot and kirsch may be added. The mixture is kept warm in a caquelon over a gentle flame, and diners spear cubes of bread for dipping.

Other versions include chocolate fondue, in which dark or milk chocolate is melted with cream or liqueur and served with fruit, cake pieces, or marshmallows; and meat fondues, such as oil fondue (fondue bourguignonne) and broth fondue (fondue chinoise), in which bite-sized morsels are cooked at the table in hot oil or simmering broth.

Typical equipment includes a heavy ceramic or metal fondue pot (caquelon), a burner or stand, and color-coded forks to distinguish diners’ pieces. Safety considerations include monitoring heat to avoid scorching, maintaining hygiene with raw meats, and keeping hot utensils away from children.