Fondue is a Swiss, Italian and French-origin melted cheese dish served in a dish called a caquelon. It is kept warm by a Sterno type of heat source called a rechaud. Fondue can be broth for meat and vegetables, oil for meat, melted chocolate fondue for fruit and cheese fondue for bread and fruit, which we are discussing here.
Fondue groups have their etiquette. Differing “fun penalties” get levied against a fonduer who loses his bread off of his special, slender fondue fork. Double-dipping the same piece of bread is another taboo. Continue reading