During the frigid Swiss winters, snow covered mountain valleys isolated villages and towns.  Consequently, fresh food became scarce.  Townspeople had to rely upon local foods, produced by area cheese makers in the summer months.  During winter months the cheeses became dryer and more unpalatable.  Out of necessity came a wonderful dish, the fondue.  Its name is derived from the French word fondue – meaning to melt or to blend. The cheese was melted in an earthenware pot called the caquelon. Local wines and seasonings were added and even the stale bread tasted delicious after it was swirled in the creamy cheese sauce.

Although communal eating from one pot implied a shortage of cooking equipment and utensils among the poorer peasants, it was also symbolic of community dining.  Each person kept to their corner of the pot showing consideration and kinship – a Swiss custom still respected to this day.