Fondue

About

Fondue is a communal and festive dish, traditionally enjoyed during winter celebrations. It involves a variety of dipping options, such as bread, vegetables, and meats, into a warm, melted liquid. The most common type is cheese fondue, originating from Switzerland and France, where it became a popular national dish. Cheese fondue is made with a blend of cheeses, wine, garlic, and sometimes kirsch, served in a communal pot called a caquelon. The dish is known for its social aspect, as it encourages gathering and interaction around the fondue pot. Beyond cheese fondue, other variations include chocolate fondue for desserts and meat fondue, known as fondue bourguignonne, where pieces of meat are cooked in hot oil. Fondue has a rich history, dating back to ancient times, but its modern form developed in the Alps as a way to use aged cheeses and bread during winter. It was popularized globally in the 1960s and remains a beloved dish for its simplicity and communal enjoyment. Fondue can be adapted with various ingredients and is often served with additional items like potatoes and pickles.