What term refers to dipping food into a communal pot of melted cheese?
Fondue Fondue Fondue (; ) is a Swiss and French Savoyard dish of melted cheese served in a communal pot ("caquelon" or fondue pot) over a portable stove ("réchaud") heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in
Pot cheese "Topfen" (pot cheese) is another name for "Quark". It is traditionally cut with a sun-shaped object known as a cheese cutter. Pot cheese Pot cheese is a type of soft, crumbly, unaged cheese. It is very simple to make and also highly versatile, making it a very popular cheese, but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is somewhat dry and crumbly, but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican