Fondue: more than just melted cheese

Fondue, a beloved Swiss dish, transforms simple cheese into a communal feast. Traditionally, Emmental and Gruyère cheeses melt with white wine, garlic, and a touch of kirsch in a special pot, creating a smooth, dippable sauce. This interactive meal, where diners spear bread cubes with long forks, originated in the 18th century as a practical way for Alpine farmers to use stale bread and hardened cheese during harsh winters.