Fondue

The term “fondue” comes from the French word for “melted,” and the word is applied to a number of dishes that feature melted cheese. Fondue recipes were published in the United Kingdom by 1828 and in the United States beginning in 1832, but early “fondue” recipes are often for cheese soufflés. The French chef Pierre Blot, who opened America’s first cooking school in the 1860s, writes in his Hand-Book of Practical Cookery (1863) that fondue is the “favorite dish in Italy and in Switzerland where it originated.”