Their combination of cheese, wine, and bread first gained recognition stateside in the late 18th century when Frenchman Jean-Brillat Savarin fled the Revolution for a 2-year tour of the States, sharing his culinary know-how with some very appreciative Americans.

The recipe the Fondude calls his own is a traditional Swiss preparation that ses parents cozied up to during a professorship in the region in the early ‘70s.

This touchstone of la famille Fondude is now yours to enjoy.