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Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A semi-hard cheese made in Switzerland from unpasteurized cow's milk. It is often confused with another cheese for France and Switzerland known as Vacherin Mont d'Or in Switzerland or simply as Mon d'Or or Vacherin Haut-Doubs in France.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A traditional Italian cheese made from unpasteurized cow's milk. It is processed into a pale straw colored cheese with a firm, creamy texture providing a slightly nutty and buttery flavor.

A white or pale yellow colored, mild tasting Mexican cheese, which is excellent for melting when baking or grilling.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.