fondue recipes

Fondue recipes center on communal dining with melted mixtures, typically cheese, chocolate, or oil.

Cheese fondue originated in 18th-century Switzerland as a way to use hardened cheese and stale bread during winter months.

Traditional cheese fondue combines Gruyère and Emmental with white wine and kirsch (cherry brandy).

Chocolate fondue, popularized in the 1960s, often includes cream and liqueurs like Grand Marnier.

Oil-based fondue, known as fondue Bourguignonne, involves cooking meat in hot oil at the table.

Specialized pots, called caquelons, are used to maintain consistent heat.

We made a classic Gruyère fondue recipe for the party.