Fondue

("to melt"), it evolved from an 18th-century necessity for using hardened cheese and stale bread into a global symbol of social dining and Swiss national identity. While classic fondue is synonymous with Alpine cheese, the term now encompasses variations using hot oil ( bourguignonneb o u r g u i g n o n n e ), broth ( chinoisec h i n o i s e ), or melted chocolate. The Core Components

is a traditional Swiss communal dish consisting of melted cheese and wine served in a shared pot ( caquelonc a q u e l o n ) over a portable stove ( ). Derived from the French word fondref o n d r e FONDUE

The quality of a traditional cheese fondue relies on a few key elements: Cheese Fondue - Helvetic Kitchen ("to melt"), it evolved from an 18th-century necessity