Where does fondue come from

A. The fondue originated in the snow-covered mountain valleys and isolated villages and towns of Switzerland, where fresh food was scare and people had to rely on local food, produced by cheesemakers in the summer months. In the winter, these cheese became drier so the fondue was created, the name taken from the French word fondre, meaning to melt or blend. The cheese was melted in an earthenware pot and each region prepared it in a slightly different way using local cheese and white wine and kirsch.

Q. Is the fondue making a comeback

A. Thirty years ago the fondue hit the British dinner party scene and was immortalised in the Mike Leigh play Abigail's Party. However, sales of the Swiss sets have risen by as much as 40 per cent in some stores as entertaining takes a more informal approach. Diners often introduce party games when eating fondue, such as each time they lose a piece of bread, they have to remove a piece of clothing; and another forfeit is if they lose bread, they have to kiss the person sitting next to them.

Q. Is traditional cheese fondue still as popular

A. Cheese fondue is very popular in Britain, but meat fondue is a tasty way to enjoy good cuts of martinated meat, and a fresh fruit fondue at the end of a meal is a good way to increase your vitamin intake.

Classic cheese fondue

(serves 4-6)

1 lb (454g) Gruyere cheese, grated

8oz (225g) Emmental cheese, grated

4 tsp cornflour

1 garlic clove, halved

Half a bottle dry white wine

2 tsp lemon juice

2 tbsp kirsch

salt and pepper

slightly stale crusty bread

In a large bowl, combine the cheeses and cornflour. Rub the inside of a heavy saucepan with the garlic clove and then discard garlic. Add the wine and lemon juice and bring mixture to a boil. Reduce heat and stir in the cheese mixture gradually over a moderate heat, stirring until melted and smooth.

Stir in the kirsch, season with salt and pepper, simmer the mixture for 2-3 minutes then transfer to a fondue stand over a low flame. Serve immediately with cubes of bread and pieces of fresh fruit and vegetables.

White Chocolate Fondue

(serves 4)

12oz (300g) white chocolate

1oz (25g) cherry brandy

8oz (225g) double cream

Combine the chocolate and cream in a bowl over a pan of hot water and stir until the chocolate has melted. Remove the bowl from the heat and stir in the cherry brandy. Put the mixture in a fondue pot over a low flame to keep warm. Serve with wedges of fruit such as strawberries, pineapples and bananas.

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By Katharine MacColl