Often associated with the 1960s and '70s, fondue has a long tradition that started in the mountains of Central Europe years before it made its way to American tables. In this class Courtney Johnson delves into fondue’s history and taps into her love of cheese to teach us about fondue both classic and contemporary. She’ll explain how to select and care for your cheeses and demystify the chemistry behind its melting properties. You’ll make traditional and contemporary versions of fondue and Raclette. You’ll fill the table with a myriad of boiled potatoes, roasted seasonal vegetables, cornichons, sausages, and cured meats. Time to get our apres-ski on!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.