Swiss fondue.jpg
Cheese fondue
Place of originSwitzerland[1][2]
Main ingredientsCheeses, white wine, seasoning, garlic, often kirsch

Fondue (UK: /, US: /,[3][4] French: [fɔ̃dy]) is a Swiss[5] melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.

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: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.


The word fondue is the feminine passive past participle of the French verb fondre ("to melt") used as a noun.[6] It is first attested in French in 1735, in Vincent la Chapelle's Cuisinier moderne,[7] and in English in 1878.[8]

Other Languages
Afrikaans: Fondue
Alemannisch: Fondue
العربية: فوندو
asturianu: Fondue
беларуская: Фандзю
български: Фондю
català: Fondue
čeština: Fondue
Cymraeg: Fondue
dansk: Fondue
Deutsch: Fondue
Ελληνικά: Φοντύ
español: Fondue
Esperanto: Fonduo
euskara: Fondue
فارسی: فوندو
français: Fondue
galego: Fondue
한국어: 퐁뒤
հայերեն: Ֆոնդյու
Bahasa Indonesia: Fondue
italiano: Fonduta
עברית: פונדו
ಕನ್ನಡ: ಫ಼ಾಂಡ್ಯೂ
қазақша: Фондю
Lëtzebuergesch: Fondue
lietuvių: Fondiu
Bahasa Melayu: Fondue
Nederlands: Fondue
日本語: フォンデュ
norsk: Fondue
norsk nynorsk: Fondy
پنجابی: فونڈیو
polski: Fondue
português: Fondue
русский: Фондю
Simple English: Fondue
slovenščina: Fondi
српски / srpski: Фонди
srpskohrvatski / српскохрватски: Фонди (храна)
suomi: Fondue
svenska: Fondue
Türkçe: Fondü
українська: Фондю
Tiếng Việt: Fondue
粵語: 芝士火鍋
中文: 芝士火鍋