Or fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon or fondue pot) over a chafing stand (réchaud) heated with a candle orspirit lamp, and eaten by dipping long-stemmed forks with bread into the cheese. 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 name “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 are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil.
1 pound Italian Fontina cheese
¾ cup whole milk
1 loaf rustic bread (not sourdough)
1½ tablespoons unsalted butter
4 large egg yolks