Fondue is a Swiss melted cheese and wine dish served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, and was popularized in North America in the 1960s.
Fondue served with bread and potatoes
Fondue with common accompaniments in a Swiss restaurant: bread for dipping, kirsch, raw garlic, pickled gherkins, onions, and olives
Vacherin Fribourgeois and Gruyère are commonly used for fondue.
Ready fondues sold in a Japanese supermarket
Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
A platter with cheese and garnishes
Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615
Hard cheeses in Germany
A piece of soft curd cheese, oven-baked to increase shelf life