Fondue (English Wikipedia)

Vincent la Chapelle, Le cuisinier moderne p. 220
"Ce n'est autre chose que des œufs brouillés au fromage", Jean Anthelme Brillat-Savarin, Physiologie du goût, 1834, p.336-9
Walker, Harlan (2000). Milk: Beyond the Dairy : Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. p. 74. ISBN 9781903018064. Fondue has with some justification been described as the national dish of Switzerland and has become an essential feature of winter-sport holidays even beyond this country's borders.
Bilderback, Leslie (2008). The Complete Idiot's Guide to Good Food from the Good Book. Penguin Books. p. 75. ISBN 9781436212830. Traditionally, fondue is made with Emmentaler, a very mild Swiss cheese, and Gruyère, a very pungent Swiss cheese.

britannica.com

Fondue, Encyclopædia Britannica, global.britannica.com, retrieved 12 November 2016

Bertsch, Pascal; Savorani, Laura; Fischer, Peter (14 January 2019). "Rheology of Swiss Cheese Fondue". ACS Omega. 4 (1): 1103–1109. doi:10.1021/acsomega.8b02424. PMC 6648832. PMID 31459386.
Henriette Heinrich; Oliver Goetze; Dieter Menne; Peter X Iten; Heiko Fruehauf; Stephan R Vavricka; Werner Schwizer; Michael Fried; Mark Fox (December 2010). "Effect on gastric function and symptoms of drinking wine, black tea, or schnapps with a Swiss cheese fondue: randomised controlled crossover trial". BMJ. 341: c6731. doi:10.1136/bmj.c6731. PMC 3272707. PMID 21156747.

Prosper Montagne, Larousse Gastronomique, 1938, p. 483, quoted in the Food Timeline FAQ

"La ricetta tradizionale della celebre fonduta valdostana". itAosta (in Italian). 19 November 2018. Retrieved 23 July 2020.

Fabian Muhieddine, "La fondue: un coup marketing de 1930!", Le Matin.ch, reporting on a lecture by Isabelle Raboud-Schüle full text

"fondue". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.

Bertsch, Pascal; Savorani, Laura; Fischer, Peter (14 January 2019). "Rheology of Swiss Cheese Fondue". ACS Omega. 4 (1): 1103–1109. doi:10.1021/acsomega.8b02424. PMC 6648832. PMID 31459386.
Henriette Heinrich; Oliver Goetze; Dieter Menne; Peter X Iten; Heiko Fruehauf; Stephan R Vavricka; Werner Schwizer; Michael Fried; Mark Fox (December 2010). "Effect on gastric function and symptoms of drinking wine, black tea, or schnapps with a Swiss cheese fondue: randomised controlled crossover trial". BMJ. 341: c6731. doi:10.1136/bmj.c6731. PMC 3272707. PMID 21156747.

Bertsch, Pascal; Savorani, Laura; Fischer, Peter (14 January 2019). "Rheology of Swiss Cheese Fondue". ACS Omega. 4 (1): 1103–1109. doi:10.1021/acsomega.8b02424. PMC 6648832. PMID 31459386.
Henriette Heinrich; Oliver Goetze; Dieter Menne; Peter X Iten; Heiko Fruehauf; Stephan R Vavricka; Werner Schwizer; Michael Fried; Mark Fox (December 2010). "Effect on gastric function and symptoms of drinking wine, black tea, or schnapps with a Swiss cheese fondue: randomised controlled crossover trial". BMJ. 341: c6731. doi:10.1136/bmj.c6731. PMC 3272707. PMID 21156747.

National Public Radio, "The Fondue Conspiracy", Planet Money 575 (10 October 2014) [1]

Oxford English Dictionary, Second edition, 1989; online version November 2010. s.v.

A Swiss Army recipe for 100: Swiss Army (2005). "Recettes de cuisine" (PDF). www.protection-civile.ch.

Isabelle Raboud-Schüle, director of the Musée gruérien, interview "History of Cheese Fondue" "A Matter of Taste - Part 2". Archived from the original on 20 July 2010. Retrieved 23 December 2010.

"fondue". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 22 March 2020.
Isabelle Raboud-Schüle, director of the Musée gruérien, interview "History of Cheese Fondue" "A Matter of Taste - Part 2". Archived from the original on 20 July 2010. Retrieved 23 December 2010.

Heidi and Gerhold Albonico (1972) Schweizer Tafelfreuden Vol. 1, Silva-Verlag, Zürich (German) OCLC 32640608