Fondue with different kinds of cheeses

Cheese fondue is a Swiss dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a spirit lamp.
It is eaten by dipping bread into the cheese using long-stemmed forks.

Fondue is Swiss national dish popularized by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.

The history of fondue is interesting.
In summer and autumn the Swiss farmers made cheese wheels which they stored in the farm walls in specially crafted holes for this purpose.
Afterwards, during the winter they ate fondue using the stored cheese with dry bread.

Fondue was spread to North America in 1960s.

Since 1950s the name “fondue” has become a collective term also for other dishes.