Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. As a way to increase cheese consumption, it was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s.
Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot.
Etymology
The word is the feminine passive past participle, used as a noun, of the French verb 'to melt', and thus means 'melted'. It is first attested in French in 1735, in Vincent La Chapelle's , and in English in 1878.
History
thumb|Recipe "Käß mit wein zu kochen" of the Koch-Buch by [[Anna Margaretha Gessner-Kitt|Anna Margaretha Gessner born Kitt from 1699]]
Although fondue is widely recognized as a Swiss tradition, its dates and influences reflect a broader European exchange of ideas, especially involving melted cheese dishes made with varieties such as Raclette and Gruyère.
The term “fondue” appears in written sources that predate the first widely recognized recipe from 1699, suggesting that the practice itself existed long before it was formally recorded. In the Alpine regions of Switzerland, where harsh winters and geographic isolation limited access to fresh foods, communities relied heavily on preserved staples such as aged cheese and stale bread. Rather than letting these ingredients go to waste, people developed practical methods of making them more edible. By melting cheese and blending it with wine, they created a warm, flavorful dish that softened hardened bread and provided a source of calories during colder months. This approach was not initially about culinary issues, but about necessity and resourcefulness. Over time, however fondue took on social and cultural meaning. The act of sharing a communal pot encouraged interaction and became associated with hospitality and togetherness. As recipes became more standardized in later centuries—especially following the earliest documented cheese-and-wine preparation in a 1699 Zürich cookbook—the dish evolved beyond its rural origins. Eventually, fondue came to be embraced as a symbol of Swiss identity, reflecting both the country’s agricultural traditions and its emphasis on communal dining. By melting cheese and combining it with wine, communities were able to create a warm, shared meal using available resources. What began as a practical solution eventually evolved into a cultural symbol of Switzerland.
Fondue today represents more than just a meal; it reflects social traditions and shared experiences. In particular, there has long been debate over what beverages should accompany it, highlighting how food customs are shaped not only by taste but also by cultural beliefs and habits. The earliest known recipe for the modern form of cheese fondue comes from a 1698 book published in Zürich, under the name "Käss<!--This is not the modern spelling, but the spelling used in the cited publication of 1699--> mit Wein zu kochen" 'to cook cheese with wine'. It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.
However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese, as in la Chapelle's 1735 Fonduë de Fromage, aux Truffes Fraiches<!--spelling and punctuation as in the original-->; Brillat-Savarin wrote in 1834 that it is "nothing other than scrambled eggs with cheese". Variations included cream ("à la genevoise") and truffles ("à la piémontaise") in addition to eggs, as well as what is now called "raclette" ("fondue valaisanne").
The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish. Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland: rich cheese like Gruyère was a valuable export item which peasants could not afford to eat.
With the introduction of corn starch to Switzerland in 1905, it became easier to make a smooth and stable emulsion of the wine and cheese, and this probably helped contribute to the success of fondue.
Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The 1939 New York World's Fair was the first international stage that the Swiss Cheese Union used to promote fondue. After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity.
The extension of the name "fondue" to other dishes served in a communal hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid-1960s, Egli invented chocolate fondue as part of a promotion for Toblerone chocolate.The original recipe featured melted chocolate, heavy cream, and brandy. This took off in the 1970s in New York which prompted most people to buying a fondue pot for at home which increased popularity.