We spoke to an expert who offered tips on which cheeses make the best fondue, as well as a few extra pointers for the best gooey, melty cheese dip results.

Cheese fondue — a decadent Swiss classic — is meant to tantalise the taste buds of cheese lovers. Prepared with white wine, garlic, a splash of kirsch (colourless brandy) and Gruyere (a type of Alpine ...

Wheels of Fontina and Gruyère have been shaped by the Alpine ecosystem for centuries. Can they survive a changing climate?

This easy recipe from master chef Jacques Pépin produces a deeply cheesy soufflé with a beautiful browned top.

Fondue is a classic dish, but we have some ideas on how you can mix it up. Consider using a different type of cheese to provide added flavor and dimension.

This delicious quiche from chef Billy Allin features roasted brussels sprouts and Gruyère in a silky custard.

It’s easy, retro entertainment at its finest – try Matt Tebbutt’s Swiss-style fondue with dippable veggies and meats.

Any food that requires some level of human interaction at the table is the best kind for socializing. Fondue has been eponymous with winter gatherings since the 18th century, was declared a Swiss ...

This traditional cheese fondue recipe from Milkfarm founder Leah Park combines Swiss cheeses like Gruyere, Emmentaler, and Appenzeller.

This chocolate dessert fondue recipe from pastry chef Fany Gerson is infused with dried chiles for just the right amount of heat.

To cut the richness of the cheese and add a boost of flavor, many fondue recipes call for a splash of kirsch, brandy, or cognac. Always freshly grate your own cheese for fondue.