What is fondue?
Cheese fondue became known as the national dish of Switzerland in the 18th century, though the practice of melting cheese for dipping bread and other ingredients was practiced for centuries before. The word fondue comes from the French word, "fondre", which means to melt, and is often used to refer to other kinds of dishes containing oil or bullion for dipping meat, as well as chocolate for dipping fruit and berries.
Who invented fondue?
Fondue is thought to have originated as a peasant dish in the Canton of Valais in Switzerland, where a fondue recipe can be found as early as the 17th century. In the 1930s, the Swiss Cheese Union campaigned to have fondue declared the national official dish of Switzerland. Americans were first widely exposed to fondue at the 1964 New York World's Fair, after which fondue became a popular dinner party staple.
What cheese works well in fondue?
The best cheese for fondue is any cheese that melts well, and using multiple kinds of cheese adds additional layers of flavor to a fondue recipe. Emmentaler, fontina, comté, and other alpine-style cheeses are naturals to fondue, but cheeses like edam, asiago, gouda, provolone, cheddar, and Monterey Jack are also great possibilities.