In general, a fondue can mean any food cooked in a pot, or dipped into a sauce in a pot. The pot is in the centre of the table, shared by everyone eating.
The fondue dish quickly spread to the kitchens of the whole world and in each of them acquired its special individuality, thanks to experiments with its preparation.
Learn how to make an authentic Swiss Cheese Fondue with my family's recipe, from scratch! Since some people asked, NO this is not an instant fondue mix!
Fondue is Switzerland's national dish, a melting pot of different flavors and aromas, similar to the country itself–a melting pot of people and different cultures.
The Fondue recipe was officially published by the French gastronome Brillat-Savarin who, in 1794, made the first recipe based on Gruyere cheese, egg and butter.