This communal dish has a long history in Switzerland. Some say it was first enjoyed by peasants in the Swiss alps to make use of leftover cheese and bread when stored food stocks ran low.  In the 1930s, the Swiss Cheese Union declared fondue the national dish of Switzerland. And the dish has been growing in popularity ever since.

The ingredient list is fairly simple. Just pick up a loaf of bread and a couple of varieties of Alpine cheese (here’s the super cool story about how and where Alpine cheese is made), and the rest you probably already have in your pantry. If you don’t have a fondue pot, no worries. A double boiler or heavy pot will do the trick.

Ingredients

• 1 garlic clove, halved
• 1 pound Gruyère cheese, grated
• 1/2 pound Emmental cheese or Raclette cheese, grated
• 1 cup dry white wine
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice
• 1 1/2 tablespoons kirsch (or apple cider)
• Freshly ground pepper
• Freshly grated nutmeg
• 1 baguette, cut into 1-inch cubes
• An assortment of pickled vegetables (cornichons, pearl onions, carrots, etc.)