Fondue is the national dish of Switzerland and the word comes from the French verb fondre, meaning to melt. Cheese fondue is the original Swiss fondue and the earliest known recipe was recorded in a Zurich recipe book in 1699 and consisted of cheese melted in wine and dipped with bread.
Nowadays cheese fondue recipes consist of a blend of cheeses, wine and seasoning. Garlic is often added along with a small amount of cornstarch to create a smoother consistency. The popularity of the fondue across Europe and America in the eighties saw a rise of variations to the original fondue recipe such as the chocolate fondue which is made using melted chocolate and pieces of fruit.
Raclette recipes are a dish native to Switzerland and the Savoie region of France. The dish consists of Raclette cheese which is heated and sliced onto plates, usually accompanied by potatoes and cuts of meat with gherkins. Home-cooked fondue recipes are a fun eighties revival and good way to liven up any dinner party.