Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term comes from the French fondre (to melt) in the past tense fondu (melted) with gender added in the phrase la raclette fondue (the grated Swiss cheese, melted), hence shortened to fondue. Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight. Whilst ch… (More on Fondue)