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The origin of fondue is Swiss, despite the association with France due to the word "fondue" being derived from "fondre", which means to melt in French. The oldest recipe dates back to a Zurich cookbook written in 1699. Popular legend suggests that in the Middle Ages, Swiss peasants, to avoid wasting excess cheese, melted the leftovers with alcohol for preservation. Fondue is a Swiss dish made with cheese, usually Gruyère and Emmental, fused with wine (or German Kirschwasser). Served over a lamp or heat source, it is accompanied by bread, noisette potatoes, vegetables or other garnishes.
