From the word French for “melt,” fondre, fondue melts our hearts. While traditionally served in a pot kept warm at the table and made with Swiss cheeses like Emmental and Gruyere and a splash of wine and kirsch, almost any cheese can be made into fondue. We like beer and cheddar, goat cheese, and blue cheese and brandy versions. In addition to chunks of bread, try dipping blanched broccoli, cauliflower, asparagus, and fingerling potatoes. And don’t forget the chocolate fondue with cake cubes, fresh or dried fruit, or cookies for dessert!