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 clove garlic, halved; 300ml dry white wine; 1 tablespoon lemon juice; 1 teaspoon nutmeg, freshly grated; 1 tablespoon cornstarch; Fresh bread cubes, for serving; Vegetable sticks (like carrot and cucumber), for dipping

Highlighted under: Cultural Meals

I absolutely love making fondue at home, and this Swiss Cheese and Nutmeg version is truly special. The smooth, melted cheese combined with a hint of nutmeg creates a rich and aromatic experience that is perfect for gatherings. I find that serving it with fresh bread cubes and crisp veggies adds a delightful texture contrast. Each dip is a little adventure, as the beautiful mix of flavors comes to life right at the table. This dish never fails to impress my guests and makes for an unforgettable evening!

Created by

Belinda Fraser

Last updated on 2026-01-14T08:09:34.307Z

When I first tried this fondue recipe, I was amazed at how simple it was to prepare yet so exquisite in flavor. The combination of Gruyère and Emmental cheeses gives a perfect melt, while the nutmeg adds an unexpected depth that elevates the dish. I love experimenting with different dippers, but my favorite remains the classic cubed bread, which soaks up all that cheesy goodness.

One tip I discovered is to use a dry white wine to deglaze the pot as the cheese melts. It not only helps achieve that creamy consistency but also enhances the overall flavor. Trust me, your taste buds will thank you as you share this delightful dish with loved ones!

        Why You'll Love This Recipe
        Luxurious blend of Swiss cheeses for a creamy finish
Subtle hint of nutmeg for a warm, inviting aroma
Perfect for cozy gatherings or special occasions

      

Unlocking the Flavor of Swiss Cheese

The choice of cheese is crucial for achieving that signature fondue texture. Gruyère and Emmental are both excellent options because they melt beautifully and have distinct flavors that complement each other. Gruyère offers a rich, nutty taste while Emmental introduces a mild sweetness. For those who prefer a sharper flavor, consider substituting half of the Gruyère with aged cheddar. Just keep in mind that it might slightly alter the overall creaminess of the fondue.

When it comes to grating the cheese, use a box grater or food processor to achieve finer shreds, as this will help the cheese melt more evenly and smoothly. Avoid pre-grated cheeses from the store, as they often contain anti-caking agents that can lead to a grainy texture in your fondue. Aim for a homogenous mixture — you want that luxurious flow when you dip in your bread!

Getting the Right Consistency

Once you've melted your cheese, achieving the perfect consistency is key. If the fondue seems too thick, add a little more white wine, a tablespoon at a time, until it reaches a silky texture. If it turns out too thin, your cornstarch might not have been adequately dissolved before adding, or you might need to simmer it a bit longer to let the alcohol cook off. Always remember to stir constantly; this keeps the cheese from clumping and promotes an even melt.

Look for the fondue to be glossy and slightly bubbling around the edges when it’s ready to serve. Keeping it over low heat will ensure it stays warm without cooking further. If you’re entertaining, consider using a fondue burner to maintain that perfect serving temperature while guests dip in!

Enhancing Your Fondue Experience

To elevate your fondue presentation, think beyond traditional bread. Pairing your cheese fondue with various dippables can enhance the flavors and textures. Try crusty baguette cubes, soft pretzels, and even roasted potatoes or blanched asparagus. The crunch of raw vegetables like bell peppers or celery provides a refreshing contrast to the creaminess of the cheese, making every dip a new experience.

For a twist, consider infusing your fondue with other flavors. A splash of dry vermouth can add complexity, while herbs like thyme or rosemary can introduce a fragrant note. Experimenting with spices in small amounts will allow you to customize the fondue to your liking while retaining that classic Swiss flavor.

Ingredients

Gather the ingredients to prepare your delicious fondue.

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 clove garlic, halved
300ml dry white wine
1 tablespoon lemon juice
1 teaspoon nutmeg, freshly grated
1 tablespoon cornstarch
Fresh bread cubes, for serving
Vegetable sticks (like carrot and cucumber), for dipping

Once you have your ingredients ready, it’s time to create a delicious experience.

Instructions

Follow these simple steps to make your fondue.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove to infuse flavor. Discard the garlic.

Heat the Wine

Pour the white wine and lemon juice into the pot, and heat it over medium heat until it is just below boiling.

Melt the Cheese

Gradually add the grated cheeses to the pot, stirring constantly until melted and smooth.

Add Nutmeg and Cornstarch

Stir in the nutmeg and dissolve the cornstarch in a bit of wine before adding it to the pot, mixing until well combined.

Serve and Enjoy

Remove from heat and serve immediately with bread cubes and vegetable sticks for dipping.

Take your time to enjoy this delightful fondue experience!

Pro Tips

For the best flavor, ensure your cheese is at room temperature before adding it to the pot. Also, be careful not to overheat, as this can cause the cheese to become gritty.

Leftover Management

If you find yourself with leftover fondue, don’t fret! It can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, adding a splash of wine or water to restore its smooth texture. Stir continuously until it’s warmed through — this prevents burning and helps re-emulsify the cheese.

Consider repurposing leftover fondue into a cheesy pasta sauce. Simply melt the refrigerated fondue in a saucepan, adding a bit of pasta cooking water to help it combine, and toss it with your favorite noodles. This way, you avoid waste while enjoying the rich flavors again!

Making it Vegetarian-Friendly

If you want to offer a vegetarian option, ensure your wine is labeled vegan. Some wines are clarified using animal products, which may not align with vegetarian or vegan diets. Choosing an organic or specifically vegan-certified wine will keep your fondue accessible to all guests.

Additionally, you can incorporate more vegetables into your dippables. Roasted bell peppers, zucchini slices, or mushrooms add a hearty element to the meal while maintaining the classic fondue experience. This approach also increases the nutritional value of your gathering, making it a well-rounded indulgence.

Scaling the Recipe

This fondue recipe can easily be scaled up or down based on your guest list. For larger parties, simply double or triple the ingredients, but be aware that you may need to increase the size of your fondue pot or prepare multiple pots. Keeping the proportions consistent will help to maintain the flavor balance, ensuring everyone enjoys that perfect blend of melted cheese.

When scaling down, remember that the ratios for the wine and cornstarch should remain consistent with the cheese. If you use less cheese, decreasing the cornstarch's amount is equally important to avoid a too-thick texture. A good rule of thumb is to keep the wine at roughly 1.5 times the weight of the cheese for an ideal melt.

Questions About Recipes

→ Can I use different types of cheese?

Yes, feel free to experiment with other melting cheeses, such as Fontina or Havarti!

→ What can I dip in fondue?

Great options include bread cubes, cooked meats, and fresh vegetables. You can also try fruits like apples!

→ How do I store leftovers?

Allow the fondue to cool down and store it in an airtight container in the refrigerator for up to 2 days.

→ Can I reheat fondue?

Certainly! Heat it gently on the stove or in the microwave, adding a bit more wine if needed to restore the texture.