Ready, Set, Dip!  First popular in the 1970s, fondue is back and bigger than ever.  Rediscover for yourself one of the best ways to entertain at home -- cheese fondue.  With more than 300 varieties of American-made cow's milk cheeses, the fondue possibilities are endless.

Ceramic-coated or earthenware pots are best for cheesy fondues.

Have extra forks, knives and napkins on hand to prevent double-dipping (a fondue faux paus) and unwanted dripping.

Be creative! Think of your favorite dishes and adapt them into fondues. For example, pasta lovers might try dipping cheese ravolis into a fondue pot of bubbly Swiss and Gouda Curry Fondue, while kids will love Pizza Fondue with a combination of Parmesan and mozzarella cheeses.

Experiment with different cheeses. Some of the best for fondue include those that have good meltability. These include mozzarella, Cheddar, mascapone, Blue cheese, Gruyère, Emmentaler, Gouda, Edam, Camembert, Havarti to name a few.

Double your cheese flavor with two or more cheeses. With more than 300 varieties of American-made cow's milk cheeses to choose from, including nutty Asiago, tangy blue and delicate mozzarella, the fondue combinations are endless!

Experiment with what you dip. Try different types of breads, cooked meats, fruits and vegetables. Try grilling fruits and vegetables ahead of time for extra flavor.

Up the crunch with fruit. Savor the flavor of ripe peaches, nectarines or pears with the sweet Amaretto Mascarpone Fondue or enjoy figs, dates, apricots and apples with Honey Blue Cheese Fondue.

If your fondue starts to thicken and cool, add a bit of warmed wine to a cheese fondue to thin it out or melt it again on the stovetop or in the microwave.

Constantly stir cheese fondue to prevent burning.  This can be done as guests dip their "dippers" into it.

Eat it all. The golden crust remaining at the bottom of the pot is considered a delicacy called "la croute." Or, earn extra points the next day with leftover fondues folded into eggs or topped on vegetables.