Though Switzerland lays claim to fondue, its origins are murky. There is no inventor, no official recipe. The word fondue comes from the French fonder (to melt). The first written record of molten cheese and wine that appeared in the 800b.c. in Homer's Iliad is not so different from the formula we know today—the classic Swiss Neuchateloise is an aromatic blend of equal parts Emmentaler and Gruyere cheeses, white wine, and kirsch, a cherry brandy. One theory credits Swiss peasants with dreaming up an appetizing way to repurpose cheese rinds and stale bread. There was certainly plenty of cheese to be had—by the early 17th century, the Swiss were already considered among the best cheesemakers in Europe. Ethnologist Isabelle Raboud-Schule, director of the Gruerien Museum in Bulle, which specializes in the history of the Gruyere region of Switzerland, says the oldest printed recipe in Switzerland to feature wine, cheese, and bread, appeared in Kochbuch der Anna Margherita Gessner, published in Zurich in 1699. Several 18th- and 19th- century recipes—including Brillat-Savarin's from 1825— called for eggs, resulting in foods that were more akin to souffles or scrambled eggs than melted cheese fondue.