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There are various recommendations on the choice of accompanying beverage: some say white wine, others specify black tea. Some drink spirits during or after the meal, which supposedly helps digestion. Indeed, alcohol may provide short-term relief, but overall, it delays gastric emptying and prolongs
913:
after losing his third piece of bread. Other fondue etiquette rules include 'always stirring in a figure of 8', 'not scratching the bottom of the caquelon with a fork that has no side on it' and 'adding an egg and kirsch schnapps to the caquelon when the cheese is almost finished'.
475:
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. Fondue is also often associated with mountains and winter sports.
608:
A cheese fondue mixture should be kept warm enough to keep the fondue smooth and liquid but not so hot that it burns. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the
899:
Fondue is eaten by spearing a piece of bread on a fork, swirling it in the pot, and putting it into the mouth. Some writers recommend that the dipping fork be used only to transport the food from the pot to one's plate, not to eat from.
1141:
One was the fondue, which had originated in
Switzerland as an egg-and-cheese casserole into which bread was often dipped. During the 1950s fondue morphed into a way of making dips, and fondue pots became a major selling item in
918:
perceived fullness. The delayed, strong feeling of fullness after eating fondue may be caused by phase separation in the stomach, the cheese fat initially floating in the stomach not being released into the
1877:
471:(Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After
597:. A fondue can curdle if the protein separates from the fat, which is usually the result of not enough liquid in the mixture and an insufficiently acid mixture, so lemon juice is sometimes added.
577:
is added and heated with cornstarch, and then grated cheese is added and gently stirred until melted, although in practice all the ingredients can be combined and heated together at once. Some
1875:
1413:
Fondue has with some justification been described as the national dish of
Switzerland and has become an essential feature of winter-sport holidays even beyond this country's borders.
683:à fondue, wherein potatoes are often dipped instead of bread. This is the only cheese fondue that does not use wine. The cheese is melted in a few tablespoons of water over low heat.
1931:
479:
In the meantime, fondue continued to be promoted aggressively in
Switzerland, with slogans like "La fondue crée la bonne humeur" 'fondue creates a good mood' and (1981, in
1876:
903:
Losing a piece of bread in the caquelon is said to be penalized by buying a round of drinks, singing a song, or running around in the snow naked. This is parodied in
395:, under the name "Käss 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.
1080:
441:
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
563:
Cheese fondue consists of a blend of cheeses, wine, and seasoning, although there are many variations, such as using beer rather than wine. Traditionally, the
2166:
1778:
Henriette
Heinrich; Oliver Goetze; Dieter Menne; Peter X Iten; Heiko Fruehauf; Stephan R Vavricka; Werner Schwizer; Michael Fried; Mark Fox (December 2010).
2792:
516:
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
1832:
1780:"Effect on gastric function and symptoms of drinking wine, black tea, or schnapps with a Swiss cheese fondue: randomised controlled crossover trial"
2922:
2707:
1501:
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even for the poorest peasants. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in
1993:
1582:
1295:
L'habitation—le vêtement—les aliments. Manuel d'économie domestique à l'usage des écoles secondaires et primaires supérieures
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1962:
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445:. Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western,
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Traditionally, fondue is made with
Emmentaler, a very mild Swiss cheese, and Gruyère, a very pungent Swiss cheese.
585:
or other starch stabilizes and thickens the mixture. Additional wine may be added if the fondue is too thick; its
2772:
2767:
2693:
729:(preferably of several stages of maturity) with a little Emmentaler and Valais cheese. Sometimes chopped sautéed
483:) "Fondue isch guet und git e gueti Luune" 'fondue is good and creates a good mood' – abbreviated as "figugegl".
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wrote in 1834 that it is "nothing other than scrambled eggs with cheese". Variations included cream ("à la
1829:
343:, "I melt, etc.") and so means 'melted'; it is used as a noun. It is first attested in French in 1735, in
2995:
1986:
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1911:
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at his Chalet Suisse restaurant in 1956. In the mid-1960s, he invented chocolate fondue as part of a
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in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue,
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meats were cooked and dipped into sauces. By 1964, fruit was being dipped into heated chocolate.
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1979:
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Fondue was popular in the United States in the 1960s and 1970s, along with other foods made in
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Recipe „Käß mit wein zu kochen“ of the Koch-Buch by Anna
Margaretha Gessner born Kitt from 1699
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Milk: Beyond the Dairy : Proceedings of the Oxford
Symposium on Food and Cookery 1999
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8:
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1261:"Ce n'est autre chose que des œufs brouillés au fromage", Jean Anthelme Brillat-Savarin,
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of the wine and cheese, and this probably helped contribute to the success of fondue.
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and need little more than melting in the caquelon. Individual portions heatable in a
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Fondue was promoted to
Americans at the Swiss Pavilion's Alpine restaurant at the
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https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/SM2019_DIVE_06/bierfondue/
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1963:
Fondue with dried meat crumble, Haute Fondue, Helvetiq, Valais/Wallis
Promotion
1355:
880:
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411:
388:
380:
248:
100:
1966:
1957:
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967:
621:). It has the texture of a cracker and is almost always lifted out and eaten.
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is often added. Fondue is very easy to prepare, even in large quantities. The
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501:
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402:"cheese fondue", until the late 19th century, referred to a dish composed of
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274:
229:
20:
1895:
was created from a revision of this article dated 25 February 2024
1665:
http://cuisine.aufeminin.com/forum/recette-de-la-fondue-auvergnate-fd3920035
540:
Fondue with common accompaniments in a Swiss restaurant: bread for dipping,
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1146:. In 1952 some fondue recipes replaced the cheese with oil, and chunks of
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2820:
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2516:
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2246:
2221:
2161:
2146:
2126:
2121:
1618:
1232:, cited by Isabelle Raboud-Schüle, "Comment la fondue vint aux Suisses",
953:
910:
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384:
62:
52:
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to Switzerland in 1905, it became easier to make a smooth and stable
450:
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1525:
Bertsch, Pascal; Savorani, Laura; Fischer, Peter (14 January 2019).
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Refrigerated fondue blends are sold in most Swiss supermarkets as
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1971:
281:(Schweizerische Käseunion) in the 1930s, and was popularized in
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2016:
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301:
233:
96:
84:
80:
72:
1841:
Isabelle Raboud-Schüle, "Comment la fondue vint aux Suisses",
708:(sometimes referred to as the original or traditional fondue).
35:
2396:
2216:
2191:
2051:
1953:
730:
686:
Moitié-moitié (or half and half), also called Fondue Suisse:
335:
309:
297:
262:
194:
150:
2954:
1306:
Fabian Muhieddine, "La fondue: un coup marketing de 1930!",
947:
2376:
665:
586:
403:
270:
237:
1694:"La ricetta tradizionale della celebre fonduta valdostana"
1633:
The Complete Idiot's Guide to Good Food from the Good Book
173:
132:
1849:
Swiss Fondue - The fine art of fondue in 52 tasty recipes
1435:
End of the Innocence: The 1964-1965 New York World's Fair
188:
144:
1720:
Fabulous Fondues: Appetizers, Main Courses, and Desserts
1081:
The American Heritage Dictionary of the English Language
657:
The regional names used for some of these variants are
467:
Fondue was popularized as a Swiss national dish by the
449:, Switzerland: rich cheese like Gruyère was a valuable
430:") in addition to eggs, as well as what is now called "
1524:
1211:, Second edition, 1989; online version November 2010.
176:
170:
135:
129:
2715:
1109:, global.britannica.com, retrieved 12 November 2016
929:
895:
Close-up view of bread being dipped in melted cheese
182:
138:
1310:, reporting on a lecture by Isabelle Raboud-Schüle
1024:, collinsdictionary.com, retrieved 12 November 2016
308:, in which pieces of meat are cooked in hot oil or
269:or other snacks into the cheese using long-stemmed
179:
126:
1741:The Complete Idiot's Guide to Fondues and Hot Dips
1629:
909:, where a character is sentenced to be drowned in
790:Savoyarde: two or three different cheeses between
661:, and do not reflect genuine regional traditions.
1948:, Section 19:25 to 26:00 of the episode, Series:
2972:
1376:National Public Radio, "The Fondue Conspiracy",
1118:
600:
379:Swiss cuisine, owing to its largely mountainous
304:are dipped into a melted chocolate mixture, and
1255:
1122:The Oxford Companion to American Food and Drink
1036:, theculturetrip.com, retrieved 31 October 2018
383:, has always favored heartier foods, with much
40:Cheese fondue served with bread, potatoes, and
1752:
1520:
1518:
1394:
1297:, Neuchâtel 1875, cited by Raboud-Schüle, 2007
2701:
1987:
1189:
1187:
1475:Fashionable Food: Seven Decades of Food Fads
886:
870:
653:Ready fondues sold in a Japanese supermarket
329:
288:Since the 1950s, the term "fondue" has been
252:
1515:
1469:
1467:
2708:
2694:
1994:
1980:
1499:
1445:
1443:
1300:
1284:, Paris 1894, cited by Raboud-Schüle, 2007
1184:
1005:– another popular Swiss melted cheese dish
1803:
1550:
1341:
1339:
1337:
1074:
1930:) is being considered for deletion. See
1903:, and does not reflect subsequent edits.
1886:
1464:
1345:Isabelle Raboud-Schüle, director of the
890:
648:
633:
535:
453:which peasants could not afford to eat.
370:
215:
1753:Goscinny, René; Uderzo, Albert (1970).
1440:
1349:, interview "History of Cheese Fondue"
408:Fonduë de Fromage, aux Truffes Fraiches
2973:
1613:Vol. 1, Silva-Verlag, Zürich (German)
1605:
1603:
1334:
922:, delaying fat sensing and satiation.
2689:
1975:
1230:Vom Essen und Trinken im alten Zürich
406:and cheese, as in la Chapelle's 1735
206:
1226:Kochbuch der Anna Margaretha Gessner
232:dish typically consisting of melted
213:Swiss Standard German pronunciation:
1600:
964:– other dishes inspired from fondue
13:
1958:also on YouTube (cut section only)
1873:
1823:
1609:Heidi and Gerhold Albonico (1972)
1202:
809:Jurassienne: Mature or mild Comté.
14:
3037:
2923:Animal production and consumption
2001:
1934:to help reach a consensus. ›
1854:
1527:"Rheology of Swiss Cheese Fondue"
1282:Dictionnaire universel de Cuisine
853:, milk, and eggs, typical of the
827:
2953:
2941:
2928:Culinary Heritage of Switzerland
2717:Cuisine and foods of Switzerland
1885:
1451:A History of Food in 100 Recipes
1401:. Oxford Symposium. p. 74.
1228:, 1699, cited by Albert Hauser,
1034:A Brief History of Cheese Fondue
946:
932:
495:A fondue party can be great fun
166:
122:
95:
34:
1771:
1746:
1733:
1712:
1686:
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1567:
1492:
1480:
1427:
1418:
1388:
1370:
1325:
1316:
1287:
1271:
1239:
1219:
2565:Bacon, egg and cheese sandwich
1700:(in Italian). 19 November 2018
1249:, 1938, p. 483, quoted in the
1155:
1112:
1096:
1068:
1039:
1027:
1015:
765:, red and green peppers, with
531:
351:, and in English in 1878. The
1:
1919:
1593:, used for making fondue and
1498:A Swiss Army recipe for 100:
1163:Trésor de la langue française
1084:(5th ed.). HarperCollins
1009:
645:are commonly used for fondue.
355:form borrows the French as a
273:. It was promoted as a Swiss
1575:The Oxford Companion to Food
1352:"A Matter of Taste - Part 2"
974:–based Northern Italian dish
315:
7:
1630:Bilderback, Leslie (2008).
925:
624:
410:; it was something between
290:generalized to other dishes
10:
3042:
2746:Cheeses and dairy products
2595:Cheese and pickle sandwich
1757:. Orion Children's Books.
488:1964 New York World's Fair
366:
257:) heated with a candle or
240:served in a communal pot (
18:
2936:
2910:
2879:
2791:
2723:
2555:
2009:
1209:Oxford English Dictionary
1180:, etymology section B.3.a
1119:Smith, Andrew F. (2007).
887:Consumption and etiquette
871:Prepared convenience food
784:
456:With the introduction of
414:with cheese and a cheese
90:
68:
58:
48:
33:
27:
2778:Sausages and cured meats
1932:templates for discussion
1830:Fondue as a social event
1543:10.1021/acsomega.8b02424
1509:www.protection-civile.ch
798:or French equivalent of
747:cheese with cream added.
740:, Appenzeller, Emmental.
629:
19:Not to be confused with
16:Swiss melted cheese dish
2831:Pain de seigle valaisan
2635:Ham and cheese sandwich
1395:Walker, Harlan (2000).
1127:Oxford University Press
1107:Encyclopædia Britannica
1058:Oxford University Press
847:Fonduta alla valdostana
426:") and truffles ("à la
326:passive past participle
261:, and eaten by dipping
2948:Switzerland portal
2047:Bagel and cream cheese
1881:
1861:Listen to this article
1843:Annales fribourgeoises
1755:Asterix in Switzerland
1611:Schweizer Tafelfreuden
1247:Larousse Gastronomique
1234:Annales fribourgeoises
906:Asterix in Switzerland
896:
846:
839:Fondue à la valdôtaine
838:
654:
646:
593:decrease the fondue's
560:
497:
376:
338:
330:
253:
225:
2856:Vacherin Fribourgeois
2650:Monte Cristo sandwich
2287:Machas a la parmesana
1880:
1589:exists in two forms,
1587:Vacherin fribourgeois
1502:"Recettes de cuisine"
1322:Raboud-Schüle, p. 4-5
1193:Vincent la Chapelle,
1054:UK English Dictionary
993:List of cheese dishes
894:
778:Vacherin Fribourgeois
692:Vacherin Fribourgeois
681:Vacherin Fribourgeois
652:
639:Vacherin Fribourgeois
637:
569:is rubbed with a cut
539:
493:
374:
296:, in which pieces of
2846:St. Galler Bratwurst
2793:AOP and IGP products
2037:Arizona cheese crisp
1912:More spoken articles
1597:, a dessert cheese."
1573:Alan Davidson, ed.,
1433:Lawrence R. Samuel,
1195:Le cuisinier moderne
998:List of cheese soups
988:List of bread dishes
754:, Emmental, crushed
675:Fribourgeoise, from
518:fondue bourguignonne
306:fondue bourguignonne
3021:Table-cooked dishes
2277:Macaroni and cheese
2167:Chicharron de queso
2087:Cheese and crackers
1500:Swiss Army (2005).
1424:Raboud-Schüle, p. 7
1331:Raboud-Schüle, p. 5
1263:Physiologie du goût
345:Vincent La Chapelle
328:of the French verb
30:
2996:Cooking techniques
2861:Vacherin Mont d'Or
2836:Raclette du Valais
2570:Breakfast sandwich
2077:Cauliflower cheese
1950:Bon Appetit Europe
1946:Bon Appetit Europe
1882:
1835:2015-02-03 at the
1383:(10 October 2014)
1245:Prosper Montagne,
940:Switzerland portal
897:
860:Fonduta piemontese
655:
647:
561:
469:Swiss Cheese Union
377:
294:fondue au chocolat
279:Swiss Cheese Union
26:
2968:
2967:
2871:Zuger Kirschtorte
2683:
2682:
2412:Poulet au fromage
2366:Brazilian version
2317:Mozzarella sticks
2082:Cervelle de canut
2062:Bryndzové halušky
1956:12 January 2016,
1878:
1845:72:101–112 (2010)
1796:10.1136/bmj.c6731
1591:vacherin à fondue
1583:978-0-1996-7733-7
1473:Sylvia Lovegren,
1449:William Sitwell,
1251:Food Timeline FAQ
1236:72:101–112 (2010)
1136:978-0-19-988576-3
1064:on 22 March 2020.
613:. This is called
349:Cuisinier moderne
109:
108:
101:Media: Fondue
3033:
2958:
2957:
2946:
2945:
2944:
2710:
2703:
2696:
2687:
2686:
2670:Sándwich de miga
2625:Dagwood sandwich
2282:Macaroni schotel
2232:Insalata Caprese
1996:
1989:
1982:
1973:
1972:
1902:
1900:
1889:
1888:
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1867:
1862:
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1807:
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1627:
1621:
1607:
1598:
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1565:
1564:
1554:
1537:(1): 1103–1109.
1522:
1513:
1512:
1506:
1496:
1490:
1484:
1478:
1471:
1462:
1447:
1438:
1431:
1425:
1422:
1416:
1415:
1392:
1386:
1374:
1368:
1367:
1365:
1363:
1354:. Archived from
1343:
1332:
1329:
1323:
1320:
1314:
1304:
1298:
1291:
1285:
1275:
1269:
1259:
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1223:
1217:
1206:
1200:
1191:
1182:
1159:
1153:
1152:
1116:
1110:
1100:
1094:
1093:
1091:
1089:
1072:
1066:
1065:
1060:. Archived from
1043:
1037:
1031:
1025:
1019:
956:
951:
950:
942:
937:
936:
935:
877:convenience food
780:, and mushrooms.
715:, Emmental, and
601:Temperature and
505:
334:'to melt' (from
333:
324:is the feminine
256:
219:
217:[ˈfõdyː]
214:
210:
205:
201:
200:
197:
196:
191:
190:
185:
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175:
172:
165:
157:
156:
153:
152:
147:
146:
141:
140:
137:
134:
131:
128:
121:
99:
69:Main ingredients
38:
31:
29:
25:
3041:
3040:
3036:
3035:
3034:
3032:
3031:
3030:
3016:Italian cuisine
3001:National dishes
2991:Communal eating
2971:
2970:
2969:
2964:
2960:Food portal
2952:
2942:
2940:
2932:
2906:
2880:National dishes
2875:
2787:
2751:list of cheeses
2719:
2714:
2684:
2679:
2660:Reuben sandwich
2640:Jucy/Juicy Lucy
2615:Croque monsieur
2590:Cheese sandwich
2551:
2502:Stuffed peppers
2447:Queso ice cream
2237:Jalapeño popper
2172:Chile con queso
2107:Cheese on toast
2005:
2000:
1967:also on YouTube
1935:
1916:
1915:
1904:
1898:
1896:
1893:This audio file
1890:
1883:
1874:
1871:
1865:
1864:
1860:
1857:
1837:Wayback Machine
1826:
1824:Further reading
1821:
1776:
1772:
1765:
1751:
1747:
1738:
1734:
1717:
1713:
1703:
1701:
1692:
1691:
1687:
1674:
1670:
1662:
1658:
1648:
1628:
1624:
1608:
1601:
1595:vacherin à main
1572:
1568:
1523:
1516:
1504:
1497:
1493:
1485:
1481:
1472:
1465:
1448:
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1432:
1428:
1423:
1419:
1409:
1393:
1389:
1375:
1371:
1361:
1359:
1358:on 20 July 2010
1350:
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1335:
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1326:
1321:
1317:
1305:
1301:
1292:
1288:
1276:
1272:
1260:
1256:
1244:
1240:
1224:
1220:
1207:
1203:
1192:
1185:
1160:
1156:
1137:
1129:. p. 195.
1117:
1113:
1101:
1097:
1087:
1085:
1073:
1069:
1045:
1044:
1040:
1032:
1028:
1020:
1016:
1012:
962:List of fondues
952:
945:
938:
933:
931:
928:
889:
883:are also sold.
873:
830:
822:Fourme d'Ambert
787:
632:
627:
606:
534:
507:
499:
447:French-speaking
420:Brillat-Savarin
369:
318:
212:
208:[fɔ̃dy]
203:
193:
187:
169:
160:
159:
149:
143:
125:
116:
115:
105:
59:Place of origin
44:
24:
17:
12:
11:
5:
3039:
3029:
3028:
3023:
3018:
3013:
3011:French cuisine
3008:
3003:
2998:
2993:
2988:
2983:
2966:
2965:
2963:
2962:
2950:
2937:
2934:
2933:
2931:
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2925:
2920:
2914:
2912:
2908:
2907:
2905:
2904:
2899:
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2889:
2883:
2881:
2877:
2876:
2874:
2873:
2868:
2863:
2858:
2853:
2848:
2843:
2838:
2833:
2828:
2823:
2818:
2813:
2808:
2806:Bündnerfleisch
2803:
2801:Berner Alpkäse
2797:
2795:
2789:
2788:
2786:
2785:
2780:
2775:
2770:
2765:
2760:
2755:
2754:
2753:
2743:
2742:
2741:
2739:list of breads
2733:
2727:
2725:
2721:
2720:
2713:
2712:
2705:
2698:
2690:
2681:
2680:
2678:
2677:
2672:
2667:
2662:
2657:
2652:
2647:
2642:
2637:
2632:
2630:Grilled cheese
2627:
2622:
2620:Cuban sandwich
2617:
2612:
2607:
2602:
2597:
2592:
2587:
2582:
2577:
2572:
2567:
2561:
2559:
2553:
2552:
2550:
2549:
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2534:
2529:
2524:
2519:
2514:
2509:
2504:
2499:
2494:
2489:
2484:
2479:
2474:
2469:
2464:
2459:
2454:
2449:
2444:
2442:Queso flameado
2439:
2434:
2429:
2424:
2419:
2414:
2409:
2404:
2399:
2394:
2392:Pimento cheese
2389:
2384:
2382:Pepperoni roll
2379:
2374:
2369:
2359:
2354:
2349:
2344:
2339:
2334:
2329:
2324:
2319:
2314:
2309:
2304:
2299:
2294:
2289:
2284:
2279:
2274:
2269:
2264:
2259:
2254:
2249:
2244:
2239:
2234:
2229:
2224:
2219:
2214:
2209:
2204:
2199:
2194:
2189:
2184:
2179:
2174:
2169:
2164:
2159:
2154:
2149:
2144:
2139:
2134:
2129:
2124:
2119:
2114:
2112:Cheese pudding
2109:
2104:
2099:
2094:
2089:
2084:
2079:
2074:
2069:
2064:
2059:
2054:
2049:
2044:
2039:
2034:
2032:Älplermagronen
2029:
2024:
2019:
2013:
2011:
2007:
2006:
1999:
1998:
1991:
1984:
1976:
1970:
1969:
1960:
1943:
1905:
1891:
1884:
1872:
1859:
1858:
1856:
1855:External links
1853:
1852:
1851:
1846:
1839:
1825:
1822:
1820:
1819:
1770:
1763:
1745:
1732:
1711:
1685:
1668:
1656:
1646:
1640:. p. 75.
1622:
1599:
1566:
1514:
1491:
1479:
1463:
1439:
1426:
1417:
1407:
1387:
1369:
1347:Musée gruérien
1333:
1324:
1315:
1299:
1286:
1270:
1254:
1238:
1218:
1201:
1183:
1154:
1135:
1111:
1095:
1067:
1038:
1026:
1013:
1011:
1008:
1007:
1006:
1000:
995:
990:
985:
980:
975:
965:
958:
957:
943:
927:
924:
888:
885:
881:microwave oven
872:
869:
868:
867:
857:
829:
828:Italian alpine
826:
825:
824:
814:Saint-Nectaire
810:
807:
786:
783:
782:
781:
770:
759:
748:
741:
734:
720:
711:Innerschweiz:
709:
695:
684:
673:
631:
628:
626:
623:
605:
599:
533:
530:
511:chafing dishes
492:
412:scrambled eggs
389:dairy products
381:Alpine climate
368:
365:
317:
314:
285:in the 1960s.
265:and sometimes
249:portable stove
107:
106:
104:
103:
91:
88:
87:
70:
66:
65:
60:
56:
55:
50:
46:
45:
39:
15:
9:
6:
4:
3:
2:
3038:
3027:
3024:
3022:
3019:
3017:
3014:
3012:
3009:
3007:
3006:Swiss cuisine
3004:
3002:
2999:
2997:
2994:
2992:
2989:
2987:
2986:Cheese dishes
2984:
2982:
2979:
2978:
2976:
2961:
2956:
2951:
2949:
2939:
2938:
2935:
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2884:
2882:
2878:
2872:
2869:
2867:
2864:
2862:
2859:
2857:
2854:
2852:
2851:Tête de Moine
2849:
2847:
2844:
2842:
2839:
2837:
2834:
2832:
2829:
2827:
2824:
2822:
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2817:
2814:
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2809:
2807:
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2749:
2748:
2747:
2744:
2740:
2737:
2736:
2734:
2732:
2729:
2728:
2726:
2724:Foods by type
2722:
2718:
2711:
2706:
2704:
2699:
2697:
2692:
2691:
2688:
2676:
2673:
2671:
2668:
2666:
2663:
2661:
2658:
2656:
2653:
2651:
2648:
2646:
2643:
2641:
2638:
2636:
2633:
2631:
2628:
2626:
2623:
2621:
2618:
2616:
2613:
2611:
2610:Croissan'Wich
2608:
2606:
2603:
2601:
2598:
2596:
2593:
2591:
2588:
2586:
2583:
2581:
2578:
2576:
2573:
2571:
2568:
2566:
2563:
2562:
2560:
2558:
2554:
2548:
2547:Welsh rarebit
2545:
2543:
2540:
2538:
2535:
2533:
2530:
2528:
2525:
2523:
2520:
2518:
2515:
2513:
2510:
2508:
2505:
2503:
2500:
2498:
2495:
2493:
2490:
2488:
2485:
2483:
2480:
2478:
2475:
2473:
2470:
2468:
2465:
2463:
2460:
2458:
2455:
2453:
2450:
2448:
2445:
2443:
2440:
2438:
2435:
2433:
2430:
2428:
2427:Quarkkäulchen
2425:
2423:
2420:
2418:
2415:
2413:
2410:
2408:
2405:
2403:
2400:
2398:
2395:
2393:
2390:
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2383:
2380:
2378:
2375:
2373:
2370:
2367:
2363:
2360:
2358:
2355:
2353:
2350:
2348:
2345:
2343:
2340:
2338:
2335:
2333:
2330:
2328:
2325:
2323:
2322:Mote de queso
2320:
2318:
2315:
2313:
2310:
2308:
2305:
2303:
2300:
2298:
2297:Mattar paneer
2295:
2293:
2290:
2288:
2285:
2283:
2280:
2278:
2275:
2273:
2270:
2268:
2267:Lazy varenyky
2265:
2263:
2260:
2258:
2255:
2253:
2250:
2248:
2245:
2243:
2240:
2238:
2235:
2233:
2230:
2228:
2225:
2223:
2220:
2218:
2215:
2213:
2210:
2208:
2205:
2203:
2200:
2198:
2195:
2193:
2190:
2188:
2185:
2183:
2180:
2178:
2175:
2173:
2170:
2168:
2165:
2163:
2160:
2158:
2157:Chhena kheeri
2155:
2153:
2152:Chhena jalebi
2150:
2148:
2145:
2143:
2140:
2138:
2135:
2133:
2132:Cheese spread
2130:
2128:
2125:
2123:
2120:
2118:
2115:
2113:
2110:
2108:
2105:
2103:
2100:
2098:
2095:
2093:
2090:
2088:
2085:
2083:
2080:
2078:
2075:
2073:
2070:
2068:
2065:
2063:
2060:
2058:
2055:
2053:
2050:
2048:
2045:
2043:
2040:
2038:
2035:
2033:
2030:
2028:
2025:
2023:
2020:
2018:
2015:
2014:
2012:
2008:
2004:
2003:Cheese dishes
1997:
1992:
1990:
1985:
1983:
1978:
1977:
1974:
1968:
1964:
1961:
1959:
1955:
1951:
1947:
1944:
1942:
1938:
1933:
1929:
1928:
1923:
1918:
1917:
1913:
1909:
1894:
1850:
1847:
1844:
1840:
1838:
1834:
1831:
1828:
1827:
1815:
1811:
1806:
1801:
1797:
1793:
1789:
1785:
1781:
1774:
1766:
1760:
1756:
1749:
1742:
1739:Ellen Brown,
1736:
1729:
1725:
1721:
1715:
1699:
1695:
1689:
1682:
1678:
1672:
1666:
1660:
1653:
1649:
1647:9781436212830
1643:
1639:
1638:Penguin Books
1635:
1634:
1626:
1620:
1616:
1612:
1606:
1604:
1596:
1592:
1588:
1584:
1580:
1576:
1570:
1562:
1558:
1553:
1548:
1544:
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1528:
1521:
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1503:
1495:
1489:
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1476:
1470:
1468:
1460:
1456:
1452:
1446:
1444:
1436:
1430:
1421:
1414:
1410:
1408:9781903018064
1404:
1400:
1399:
1391:
1385:
1382:
1379:
1373:
1357:
1353:
1348:
1342:
1340:
1338:
1328:
1319:
1313:
1309:
1303:
1296:
1293:Louis Favre,
1290:
1283:
1279:
1274:
1268:
1264:
1258:
1252:
1248:
1242:
1235:
1231:
1227:
1222:
1216:
1215:
1210:
1205:
1199:
1196:
1190:
1188:
1181:
1179:
1174:
1173:
1169:
1165:
1164:
1158:
1151:
1149:
1145:
1138:
1132:
1128:
1124:
1123:
1115:
1108:
1104:
1099:
1083:
1082:
1077:
1071:
1063:
1059:
1055:
1053:
1048:
1042:
1035:
1030:
1023:
1018:
1014:
1004:
1001:
999:
996:
994:
991:
989:
986:
984:
981:
979:
976:
973:
969:
966:
963:
960:
959:
955:
949:
944:
941:
930:
923:
921:
915:
912:
908:
907:
901:
893:
884:
882:
878:
865:
861:
858:
856:
852:
848:
844:
840:
836:
832:
831:
823:
819:
815:
811:
808:
805:
801:
797:
793:
789:
788:
779:
775:
771:
768:
764:
760:
757:
753:
749:
746:
743:Appenzeller:
742:
739:
735:
732:
728:
724:
721:
718:
714:
710:
707:
703:
699:
698:Neuchâteloise
696:
693:
689:
685:
682:
678:
674:
671:
667:
664:
663:
662:
660:
651:
644:
640:
636:
622:
620:
616:
615:la religieuse
612:
604:
603:la religieuse
598:
596:
592:
588:
584:
580:
576:
572:
568:
567:
559:
555:
551:
547:
543:
538:
529:
527:
523:
519:
514:
512:
506:
503:
502:Betty Crocker
496:
491:
489:
484:
482:
477:
474:
470:
465:
463:
459:
454:
452:
448:
444:
443:national dish
439:
437:
433:
429:
425:
421:
417:
413:
409:
405:
401:
398:However, the
396:
394:
390:
386:
382:
373:
364:
362:
358:
354:
350:
346:
342:
341:
337:
332:
327:
323:
313:
311:
307:
303:
299:
295:
291:
286:
284:
283:North America
280:
276:
275:national dish
272:
268:
264:
260:
255:
250:
246:
245:or fondue pot
244:
239:
235:
231:
227:
223:
218:
209:
199:
163:
155:
119:
113:
102:
98:
93:
92:
89:
86:
82:
78:
74:
71:
67:
64:
61:
57:
54:
51:
47:
43:
37:
32:
22:
21:fondant icing
2981:Bread dishes
2886:
2675:Sub sandwich
2600:Cheeseburger
2585:Cheese dream
2532:Túrós csusza
2482:Shahi paneer
2312:Mornay sauce
2257:Khira sagara
2242:Kaasstengels
2197:Fried cheese
2186:
2142:Chèvre chaud
2117:Cheese puffs
2102:Cheese fries
2042:Baked potato
1949:
1925:
1842:
1787:
1783:
1773:
1754:
1748:
1740:
1735:
1719:
1718:Fred Kemer,
1714:
1702:. Retrieved
1697:
1688:
1671:
1659:
1651:
1632:
1625:
1610:
1594:
1590:
1586:
1574:
1569:
1534:
1530:
1508:
1494:
1482:
1474:
1450:
1434:
1429:
1420:
1412:
1397:
1390:
1380:
1378:Planet Money
1377:
1372:
1360:. Retrieved
1356:the original
1327:
1318:
1307:
1302:
1294:
1289:
1281:
1278:Joseph Favre
1273:
1262:
1257:
1246:
1241:
1233:
1229:
1225:
1221:
1213:
1204:
1194:
1177:
1171:
1167:
1161:
1157:
1140:
1121:
1114:
1098:
1086:. Retrieved
1079:
1070:
1062:the original
1050:
1041:
1029:
1017:
978:List of dips
970:– a similar
916:
904:
902:
898:
874:
859:
855:Aosta Valley
833:Valdôtaine (
812:Auvergnate:
736:Interlaken:
656:
618:
617:(French for
614:
610:
607:
602:
564:
562:
517:
515:
508:
498:
494:
485:
481:Swiss German
478:
473:World War II
466:
455:
440:
407:
399:
397:
378:
360:
348:
321:
319:
305:
293:
287:
242:
111:
110:
3026:Wine dishes
2918:Agriculture
2605:Cheesesteak
2517:Tirokafteri
2492:Spanakopita
2487:Smažený sýr
2247:Kasseropita
2222:Gulab jamun
2162:Chhena poda
2147:Chhena gaja
2127:Cheese slaw
2122:Cheese roll
2092:Cheese ball
2057:Beer cheese
1920:‹ The
1477:, pp. 240-2
1362:23 December
1308:Le Matin.ch
968:Bagna càuda
954:Food portal
911:Lake Geneva
758:, and wine.
745:Appenzeller
532:Preparation
528:chocolate.
458:corn starch
451:export item
434:" ("fondue
428:piémontaise
385:pastureland
259:spirit lamp
63:Switzerland
53:Main course
2975:Categories
2866:Williamine
2816:Emmentaler
2665:Roti bakar
2655:Patty melt
2580:Cheese dog
2557:Sandwiches
2432:Quesadilla
2407:Polpettone
2347:Parmigiana
2252:Khachapuri
2177:Curd snack
2137:Cheesecake
2097:Cheese bun
1952:, Part 1,
1908:Audio help
1899:2024-02-25
1764:0752866354
1728:0806954892
1459:0316229970
1010:References
772:Mushroom:
733:are added.
659:factitious
583:cornstarch
575:white wine
548:, pickled
436:valaisanne
267:vegetables
77:white wine
42:white wine
2811:Damassine
2763:Chocolate
2542:Vatrushka
2527:Túró Rudi
2497:Stromboli
2457:Ras malai
2422:Provoleta
2227:Hauskyjza
2202:Frito pie
2072:Carbonara
2027:Almogrote
1790:: c6731.
1531:ACS Omega
1312:full text
972:olive oil
796:Abondance
723:Genevoise
595:viscosity
526:Toblerone
522:promotion
424:genevoise
320:The word
316:Etymology
247:) over a
2897:Raclette
2821:L'Etivaz
2758:Chestnut
2645:McMuffin
2575:Carrozza
2522:Tiropita
2472:Saganaki
2467:Rasgulla
2462:Rasabali
2452:Raclette
2402:Plăcintă
2342:Papanași
2302:Meatloaf
2292:Malakoff
2272:Liptauer
2182:Empanada
2022:Alivenci
1922:template
1910: ·
1833:Archived
1814:21156747
1722:, 2000,
1663:French,
1619:32640608
1561:31459386
1486:German,
1461:, p. 273
1453:, 2013,
1437:, p. 153
1265:, 1834,
1148:skewered
1088:10 April
1076:"fondue"
1047:"fondue"
1003:Raclette
926:See also
920:duodenum
864:Piedmont
804:Emmental
792:Beaufort
756:tomatoes
750:Tomato:
706:Emmental
677:Fribourg
666:Vaudoise
625:Variants
611:caquelon
566:caquelon
550:gherkins
462:emulsion
432:raclette
357:loanword
243:caquelon
83:, often
2911:Related
2826:Gruyère
2537:Urnebes
2512:Syrniki
2477:Sandesh
2437:Quesito
2417:Poutine
2387:Pierogi
2372:Pastizz
2337:Ostkaka
2332:Obatzda
2307:Moretum
2262:Lasagna
2207:Gougère
2067:Calzone
1924:below (
1897: (
1868:minutes
1805:3272707
1743:, p. 10
1730:, p. 14
1704:23 July
1698:itAosta
1577:, 2014
1552:6648832
1267:p.336-9
1144:America
983:Hot pot
851:Fontina
843:Italian
800:Gruyère
774:Gruyère
763:Gruyère
761:Spicy:
752:Gruyère
738:Gruyère
727:Gruyère
713:Gruyère
702:Gruyère
688:Gruyère
670:Gruyère
643:Gruyère
619:the nun
591:ethanol
573:clove,
504:", 1970
416:soufflé
367:History
277:by the
254:réchaud
228:) is a
226:fonduta
222:Italian
204:French:
73:Cheeses
2892:Muesli
2887:Fondue
2841:Sbrinz
2735:Bread
2507:Supplì
2362:Pastel
2357:Paskha
2327:Nachos
2212:Gratin
2187:Fondue
2017:Aligot
2010:Dishes
1941:Curlie
1937:Fondue
1927:Curlie
1812:
1802:
1761:
1726:
1644:
1617:
1581:
1559:
1549:
1457:
1405:
1198:p. 220
1178:fondre
1172:fondue
1133:
1103:Fondue
1052:Lexico
1022:fondue
835:French
818:Cantal
785:French
731:morels
717:Sbrinz
579:kirsch
571:garlic
558:olives
556:, and
554:onions
546:garlic
544:, raw
542:kirsch
393:Zürich
361:Fondue
353:German
331:fondre
322:fondue
302:pastry
234:cheese
112:Fondue
94:
85:kirsch
81:garlic
49:Course
28:Fondue
2902:Rösti
2768:Olive
2397:Pizza
2352:Pască
2217:Gujia
2192:Frico
2052:Barfi
1954:DW-TV
1505:(PDF)
767:chili
630:Swiss
340:fundo
336:Latin
310:broth
298:fruit
271:forks
263:bread
230:Swiss
2783:Wine
2773:Fish
2731:Beer
2377:Peda
1810:PMID
1759:ISBN
1724:ISBN
1706:2020
1679:and
1675:See
1642:ISBN
1615:OCLC
1579:ISBN
1557:PMID
1455:ISBN
1403:ISBN
1364:2010
1214:s.v.
1175:and
1168:s.v.
1131:ISBN
1090:2017
820:and
704:and
690:and
641:and
589:and
587:acid
524:for
438:").
404:eggs
400:name
387:for
238:wine
236:and
1939:at
1800:PMC
1792:doi
1788:341
1784:BMJ
1585:: "
1547:PMC
1539:doi
1381:575
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841:or
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300:or
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