Fondue with Swiss Cheese and Nutmeg

Name: Fondue with Swiss Cheese and Nutmeg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 teaspoon grated nutmeg; 1 clove garlic, halved; 1 tablespoon lemon juice; Cornstarch for thickening; Baguette, cut into cubes, for dipping; Assorted veggies, for dipping (optional)

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Making fondue with Swiss cheese and nutmeg is one of my favorite cozy meals to prepare. I love how quickly it comes together and how the rich, nutty flavors blend in a bubbling pot. The addition of nutmeg elevates the traditional cheesy goodness, providing a warm, comforting touch that’s perfect for gatherings or a relaxing night in. Whether served with bread, veggies, or fruits, this dish brings happiness to the table, and I can't wait to share this delightful recipe with you!

Created by

Zinnia Fairweather

Last updated on 2026-01-14T04:01:34.726Z

From the first time I tried fondue, I was hooked! This Swiss cheese version with a hint of nutmeg is a true delight. I remember hosting a small cheese party where I melted the cheese right before my guests arrived. The smell filled the room, and everyone was eager to dig in. The smooth texture and aromatic spices quickly became a hit, and we savored every morsel.

While preparing this fondue, I learned that a combination of cheeses gives the best flavor. I like using Gruyère and Emmental for that perfect creaminess and flavor balance. Remember to stir consistently while heating, as it prevents clumping, ensuring a silky fondue that everyone will love!

        Why You'll Love This Recipe
        Rich and nutty flavors from Swiss cheese and nutmeg
Creamy texture that invites you to dip and savor
Great for social gatherings or a cozy night in

      

Getting the Cheese Right

When making fondue, the quality and types of cheese you choose can significantly impact the final flavor and texture. Gruyère offers a nutty, slightly sweet element, while Emmental adds creaminess and a hint of fruitiness. It's essential to grate the cheese finely; this helps it melt uniformly, resulting in a smooth and silky fondue. If you're in a pinch, a mix of mozzarella and a sharper cheese like cheddar can work, but it will alter the traditional flavor profile.

For the most authentic experience, look for cheese that is specifically labeled for fondue, as some varieties are engineered to melt better. Remember, always let the cheese sit at room temperature for about 30 minutes before you start cooking; this will help it melt more evenly and prevent clumping.

Perfecting the Consistency

A key aspect of a good fondue is its texture. You want it to be creamy and thick enough to cling to your dippers without being too runny. If you find your fondue is too thick as it cooks, you can add a bit more wine a tablespoon at a time; this will help loosen it up. Conversely, if it becomes too thin, mixing cornstarch with a splash of cold wine before adding it back into the pot is crucial. This step will help restore its luscious consistency without compromising flavor.

If you're experiencing separation or a grainy texture, it may be due to overheating. Always keep the pot on low heat once the cheese is melted, and avoid boiling, as this can cause the cheese to break down. Stirring frequently helps maintain a smooth consistency, so don’t skip this step!

Serving Suggestions and Variations

While bread cubes are classic accompaniments for cheese fondue, branching out with dippers can elevate your meal. Consider using blanched vegetables such as broccoli, cauliflower, or bell peppers for a fresh crunch. Fruit options like apple slices or grapes can also provide a surprising sweetness that pairs well with the rich cheese. You can even include cooked potatoes or small meats like sausage or cured meats for a heartier spread.

If you want to experiment with flavors, try adding a splash of brandy or some herbs to the cheese mixture for different taste nuances. Pair the fondue with a selection of dipping sauces, such as a tangy mustard or a homemade pesto, to provide contrast and surprise. Remember, a well-curated selection of dippers not only complements the cheese but enhances the overall fondue experience.

Ingredients

Gather these ingredients to prepare a rich and creamy fondue.

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 teaspoon grated nutmeg
1 clove garlic, halved
1 tablespoon lemon juice
Cornstarch for thickening
Baguette, cut into cubes, for dipping
Assorted veggies, for dipping (optional)

Make sure to have your favorite dippers ready!

Instructions

Follow these simple steps to create a wonderfully smooth and delicious fondue.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic. This helps infuse a subtle garlic flavor.

Combine the Ingredients

In the pot, heat the white wine over medium heat. Slowly add the grated Gruyère and Emmental cheese, stirring constantly until melted.

Add Nutmeg and Thicken

Stir in the grated nutmeg and lemon juice. If the fondue is too runny, mix a little cornstarch with some wine and add it to the pot to thicken.

Serve and Dip

Once smooth, serve immediately with bread cubes and veggies for dipping.

Enjoy the warmth and richness of your homemade fondue!

Pro Tips

For added flavor, consider pairing different spices or herbs with your cheese, and always use good quality cheese for the best results.

Storage and Reheating

If you have leftovers, let the fondue cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. When reheating, do so gently over low heat and add a splash of wine to help regain its smooth texture. Stir continuously to ensure it reheats evenly and doesn’t seize or separate.

It's important to note that reheating may change the texture slightly, so if you plan to make extra, consider using a fondue pot that maintains heat for longer periods rather than reheating after serving. If you’re serving it directly again, keeping the pot on a low flame during the meal can extend its gooey goodness.

Troubleshooting Common Issues

One common issue with fondue is curdling. If you notice this happening, it might be due to the cheese being overheated. Maintaining a low, steady heat and stirring frequently can minimize this risk. If your fondue does curdle, try whisking in a bit of warm white wine, which may help smooth it out again.

Another frequent concern is the fondue sticking to the bottom of the pot. Using a pot with a non-stick surface can help; alternatively, using a well-seasoned cast iron pot can be effective. To prevent sticking, be sure to stir often and adjust the heat properly to avoid scorching.

Scaling the Recipe

This fondue recipe is easily scalable for different group sizes. If you need to double or triple the recipe, maintain the same proportions for cheese and liquid to keep the texture consistent. Just ensure that your fondue pot is large enough to accommodate the increased volume; a larger pot helps distribute heat more evenly.

When scaling, pay attention to the melting times, as a larger quantity will take slightly longer to heat through and melt completely. Keep stirring and monitoring closely, making adjustments to the heat as necessary to avoid any clumping.

Questions About Recipes

→ Can I use pre-grated cheese?

Yes, but fresh grating gives a better melt. Pre-grated cheese often contains anti-caking agents that can affect texture.

→ What can I dip in fondue?

Bread cubes, fresh vegetables, fruits like apple slices, and even cooked meats can be delicious dippers.

→ How do I store leftovers?

Store any leftover fondue in an airtight container in the fridge. Reheat gently on the stove with a splash of wine or broth.

→ Can I make fondue without alcohol?

Absolutely! You can substitute the white wine with vegetable or chicken broth for a non-alcoholic version.