Although somewhat similar, Swiss fondue involves a pot of melted cheese that is used as a dipping sauce for bread. The melted base includes wine and sometimes garlic and cornstarch as a thickener. It is served in a communal pot over a portable burner. Fonduta, on the other hand, is an Italian dish that does not include wine, garlic, or cornstarch. It is made with fontina, milk, butter, and egg yolks as a thickener. The dish is made in a bain-marie or over a double boiler and comes together like a savory custard.