The Art of FondueFondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. By the ‘70’s, every bell bottom wearing, tie dye sporting disco fan had a fondue pot in their house! Fondue has made a strong comeback in the last five years, so we thought it’d be fun to take a look at the classic and some variations. We’ll make the Swiss’ version, with a generous dollop of Kirsch, the egg yolk and butter laden Italian version, Fonduta and an Irish blue cheese and lager fondue. We’ll finish with a chocolate & Orange fondue along with crafting many of the ‘dippers’ to complete the project. $49.