Learn how to make the ultimate fondue with seasoned skier Olivia Spurrell’s expert recipe. Fondue origins: The first fondues were made using leftovers (ends of cheese, bread and so on) but they definitely weren’t peasant food – Swiss cheese was, and still is, a valuable, much-exported ingredient. The name ‘fondue’ is derived from the French word fondre, which means to melt. A recipe for fondue first featured in an early 18th-century book on modern cookery by the French chef Vincent La…
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