National Fun with Fondue Month

National Fun with Fondue Month celebrates the warm, communal pleasure of sharing a fondue meal throughout November. Fondue brings diners together around a pot of melted ingredients, with cheese, chocolate, broth, and oil all offering different ways to enjoy the experience. Bread, vegetables, fruit, meat, and other bite-sized foods can become dippers, making the meal interactive as well as versatile. CDKitchen describes fondue as a communal dish in which diners coat or cook small portions of food one bite at a time.

Fondue has a long history as a cheese-and-wine dish. One of the earliest known recipes appeared in a 1699 Zurich cookbook under the name Käss mit Wein zu kochen, or “to cook cheese with wine,” and instructed diners to dip bread into the melted mixture. According to Quaker Valley Foods, fondue gained popularity in the United States after it was promoted at the Swiss Pavilion’s Alpine Restaurant during the 1964 New York World’s Fair. Chocolate fondue followed in the mid-1960s, when Swiss restaurateur Konrad Egli created it at his New York restaurant as part of a Toblerone promotion.

The holiday itself has no clearly documented founder or origin. Still, it offers a fine excuse to slow down, gather around a shared pot, and try a classic cheese fondue, a sweet chocolate version, or a creative savory variation.

How to Observe National Fun with Fondue Month

Celebrate by making fondue at home or enjoying it with friends at a restaurant. Prepare cheese, chocolate, broth, or oil fondue, then set out dippers such as bread, vegetables, fruit, meat, or candies. For a more social meal, invite friends or family to share the pot and encourage everyone to bring a favorite dipper. If you are new to fondue, start with cheese or chocolate and explore other variations as the month continues.

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