Fondue with Swiss Cheese and Nutmeg

Name: Fondue with Swiss Cheese and Nutmeg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 tablespoon cornstarch; 1 teaspoon freshly grated nutmeg; 1 clove garlic, halved; Salt and black pepper to taste

Highlighted under: Oven Food

I absolutely love hosting cozy gatherings, and nothing elevates the experience quite like a warm pot of fondue. This Fondue with Swiss Cheese and Nutmeg is a true crowd-pleaser, balancing creamy cheese with the warm, aromatic notes of nutmeg. The best part? It’s incredibly easy to prepare, allowing me to focus on enjoying the company of friends and family. Serve it with crusty bread, fresh vegetables, or even fruit for an unforgettable mix of flavors. Trust me, this dish will become a staple at my get-togethers!

Created by

Ivy Sanderson

Last updated on 2026-01-14T01:37:35.047Z

During one of our memorable winter evenings, I decided to fill our home with delectable aromas by making fondue. As the cheese melted and the spices infused the air, I realized how simple yet magical this dish is. Our guests gathered around, and the joy of dipping was contagious. I quickly learned that using quality cheeses makes all the difference.

During my trials, I've discovered that a hint of nutmeg adds an unexpected yet delightful depth to the flavor. It was a risk, but with each bite, I felt victorious. I now swear by this addition, and I can't wait for you to try it!

        Why You'll Love This Fondue
        Creamy, decadent cheese experience that captivates your taste buds
Warm, inviting aroma of nutmeg enhances the richness
Perfect for gatherings, making sharing enjoyable and fun

      

Perfecting Your Fondue Technique

To achieve the ideal fondue texture, it's crucial to control the heat during the melting process. Start by heating the dry white wine gently in the caquelon over low-medium heat. As the cheese starts to melt, you’re looking for a smooth, glossy consistency without boiling, which can cause the cheese to become grainy. If you notice the mixture thickening too quickly, reduce the heat and stir continuously to maintain that creamy melding of flavors.

The addition of cornstarch may seem trivial, but it plays a significant role in your fondue's final texture. It acts as a stabilizer, preventing the melted cheese from separating. By mixing cornstarch with a bit of the cheese-wine mixture before combining it back into the fondue, you create a lump-free blend. This is crucial for achieving that luxurious mouthfeel and avoiding clumpy cheese that can mar your fondue experience.

Choosing Dippers and Serving Options

When it comes to dippers, variety is key to an enjoyable fondue experience. Crusty bread is a classic choice, but don’t shy away from experimenting with whole grain or sourdough options for added texture and flavor. Fresh vegetables, like blanched broccoli or sliced bell peppers, offer a refreshing crunch that balances the richness of the cheese. For a surprising twist, consider using apples or pears; their natural sweetness complements the savory cheese beautifully.

Creating a fondue station adds an interactive element to your gathering. Arrange your dippers in an appealing way, perhaps on a large platter or in individual bowls. Keep extra cheese warm in the pot on a low flame to ensure that it doesn’t harden as it cools. This way, guests can dip at their leisure, and you can focus on enjoying the moments with friends and family, rather than worrying about reheating the fondue.

Ingredients for Fondue

For the Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 tablespoon cornstarch
1 teaspoon freshly grated nutmeg
1 clove garlic, halved
Salt and black pepper to taste

Enjoy Your Fondue!

How to Make Fondue

Prepare the Caquelon

Rub the inside of a fondue pot (caquelon) with the halved garlic clove for flavor. Discard the garlic.

Melt the Cheese

In the caquelon, combine the grated Gruyère and Emmental cheese with the dry white wine. Heat over low-medium while stirring until melted.

Mix the Cornstarch and Nutmeg

In a small bowl, mix the cornstarch with a little bit of the cheese mixture until smooth. Stir this into the melted cheese, along with the freshly grated nutmeg, salt, and pepper.

Serve Immediately

Keep the fondue warm on a low flame while serving. Provide various dippers like bread, vegetables, and fruits.

Tips for the Best Fondue

Pro Tips

Using a mix of cheeses for depth of flavor can elevate your fondue significantly. Always stir in a figure-eight motion for smooth melting and blending.

Ingredient Tips

The choice of cheese is vital for the flavor profile of your fondue. Both Gruyère and Emmental are traditional Swiss cheeses that melt beautifully and impart a rich, nutty flavor. If you're looking for a variation, consider mixing in a bit of Fontina for creaminess or a bit of sharp cheddar for some tang. This can not only diversify the flavor but also add an interesting depth to your fondue.

Nutmeg is a subtle yet essential ingredient in this recipe. It enhances the overall complexity of the cheese without overpowering it. Freshly grated nutmeg is a must; pre-ground varieties can lack the aromatic quality that truly elevates the fondue experience. Just a pinch goes a long way, so sprinkle it in gradually to find that perfect balance.

Storage and Make-Ahead Tips

Should you have any fondue leftover, it’s best to store it in an airtight container in the fridge for up to three days. When reheating, do so slowly on a stovetop over low heat, adding a splash of white wine or additional cheese to regain some of that original creaminess. Stir continuously to prevent the cheese from seizing or clumping, which ensures a smoother texture when serving.

If you want to prepare ahead, consider grating your cheeses and mixing the cornstarch and nutmeg in advance. Store these mixtures in separate airtight containers in the fridge. When you're ready to host, all you need to do is combine your ingredients and follow the melting instructions. This simple prep makes hosting fondue gatherings feel effortless, leaving you more time to enjoy the company of your guests.

Questions About Recipes

→ Can I use non-alcoholic wine?

Yes, non-alcoholic wine can be substituted, but it may alter the taste slightly.

→ What kind of bread is best for dipping?

A crusty baguette or sourdough bread works best as they hold the cheese well.

→ How can I store leftover fondue?

Store leftover fondue in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

→ Can I add other flavors to the fondue?

Absolutely! Feel free to experiment with spices or herbs like thyme or rosemary for a unique twist.