Whether it be 1960s nostalgia or Swiss adoration, fondue is back! This bacchanalian celebration of melted cheese will recreate three classic recipes from Switzerland, Italy, and France: velvety Fondue Suisse, truffle-laden Fonduta Piemontese with eggs, and pungent Fondue Auvergnate with blue cheese. From pickles to pretzels, we’ll make traditional and inventive accoutrements to lighten up this decadent dish.

Taught by Rory Stamp.