Warm, rich, and melted to perfection, this delicious dip puts a sweet twist on the typical cheese fondue. In this recipe, we’re using Gjetost (pronounced “yay-toast”), a delightfully honeyed, caramel-flavored square of Norwegian cheese that’s known for fueling Alpine skiers after their runs down the mountain. Sometimes called Brunost, this cheese was developed by milkmaid Anne Hov in the 1860s when she had the idea to add cream to the whey when boiling it, creating a firmer, fattier cheese. While this super sweet treat is great for smearing on crackers, we think it’s the perfect base for a hot and creamy fondue--melt it down in just minutes and serve with apples, pears, and cookies for caramel crunch that’s sure to warm up your taste buds.