Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wick or gel alcohol burner, or a tealight. While cheese fondue is the most widely known, there are other pot and dipping ingredients. A recipe for a sauce made from Pramnos wine, grated goat’s cheese and white flour appears in Scroll 11 (lines 629-645) of Homer’s Iliad and has been cited as the earliest record of a fondue. Modern fondue originated during…