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 clove garlic, halved; 1 tablespoon cornstarch; 1 teaspoon freshly grated nutmeg; Salt and black pepper, to taste; Crusty bread, for dipping

Highlighted under: Favorite Baking Favorites

I absolutely adore making fondue, especially when it's a creamy Swiss cheese version with a hint of nutmeg. The rich, melting cheese paired with warm bread makes for an unforgettable tasting experience. Every time I whip up this recipe, I’m reminded of the joy it brings to gatherings with friends, where everyone can indulge in dipping their favorite treats into this luscious mixture. Plus, the nutmeg adds a surprising warmth that transforms the simple into something extraordinary and delightful.

Created by

Isobel Fairfax

Last updated on 2026-01-14T08:37:36.980Z

I remember the first time I tried my hand at making Swiss cheese fondue. I was amazed at how easily the cheese melted into a velvety sauce that was both luxurious and comforting. The secret? Using a mix of Gruyère and Emmental cheeses gives the fondue a perfect blend of flavors and textures. The addition of nutmeg may seem simple, but it really elevates the whole dish, adding a warm nuttiness that makes every bite special.

One little tip I’ve learned is to use a dry white wine, like Sauvignon Blanc, as the foundation of the mixture. Not only does it help in achieving that creamy consistency, but the acidity cuts through the richness of the cheese beautifully. Serve with an array of dippable goodies, and you’re sure to have a hit on your hands!

        Why You Will Love This Recipe
        Creamy Swiss cheese that pulls beautifully with every dip
A hint of nutmeg that adds warmth and depth
Perfect for cozy get-togethers or a special date night

      

Choosing the Right Cheese

Using high-quality Swiss cheeses such as Gruyère and Emmental is essential for a successful fondue. Gruyère offers a deep, nutty flavor and creamy texture, while Emmental adds a slightly sweet and fruity note. Together, they create the iconic Swiss fondue experience. If you can't find these cheeses, a combination of Jarlsberg or Appenzeller can work as alternatives, but keep in mind that the flavor profile will differ slightly.

Grating the cheese finely is also crucial. Finely grated cheese melts more evenly and quickly, which helps prevent clumping. I often use a box grater or a food processor to ensure the cheese is ready for the pot. Coating the cheese with a bit of cornstarch before melting helps prevent separation, resulting in a silky texture.

The Importance of Temperature Control

When melting the cheese, it’s vital to keep the heat low. High temperatures can cause the proteins to seize up, leading to a gritty texture instead of the desired creamy consistency. Heating the wine first creates a warm base that facilitates the melting process. Aim for a steady, gentle simmer, rather than a rolling boil, to achieve the best results.

If you notice the fondue starting to separate, removing it from the heat and stirring continuously can often bring it back together. Adding a little more white wine or a splash of cold water while stirring can help re-emulsify the mixture, restoring its smooth texture.

Serving Suggestions and Variations

Traditionally served with crusty bread, fondue can be elevated by offering a variety of dippers. Consider adding blanched vegetables like broccoli or cauliflower, apple slices, or even cooked potatoes. I love the contrast of a tart green apple with the rich cheese. Just be sure to prepare your dippers in bite-sized pieces for easy lifting with fondue forks.

For a fun twist, you can experiment with various flavors by adding herbs or spices to the cheese mixture. Fresh thyme or rosemary can add aromatic notes, while a splash of brandy introduces a depth of flavor. The nutmeg itself is a lovely touch, but feel free to get creative with your favorite spices—just keep the balance in mind so one flavor doesn’t overwhelm the others.

Ingredients

Fondue Ingredients

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

Feel free to add vegetables or fruits like apples for dipping too!

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the cut sides of the garlic clove to infuse flavor.

Melt the Cheese

In a medium saucepan, gently heat the white wine over low heat. Gradually add the grated cheeses, stirring continuously until they melt smoothly together.

Add Seasoning

Stir in the cornstarch mixed with a little wine to thicken the mixture. Add nutmeg, salt, and pepper to taste. Mix thoroughly until all combined.

Serve and Enjoy

Transfer the melted cheese to the fondue pot, keep it over a low flame and serve immediately with crusty bread for dipping.

Don’t forget to stir occasionally to keep the cheese smooth and prevent it from hardening.

Pro Tips

For a twist, try adding a splash of brandy for a deeper flavor profile. Also, make sure your cheese is at room temperature before melty magic begins.

Storage and Reheating Tips

If you find yourself with leftover fondue, transfer it to an airtight container and refrigerate. While it’s best enjoyed fresh, you can store it for up to two days. When reheating, add a little splash of white wine or water to help regain its creaminess. Reheat gently over low heat, stirring continuously until warmed through.

Reheating in the microwave isn't recommended, as it can cause the cheese to become rubbery. Instead, opt for the stovetop method, where you can better control the heat and maintain the silky texture of the fondue.

Scaling the Recipe

This fondue recipe is easily scalable, so feel free to adjust the quantities based on your gathering size. For a larger crowd, simply double the cheese and wine amounts and add more dippers, ensuring you have a suitable pot to hold the increased volume. A larger fondue pot will help maintain consistent heat across the mixture, allowing for optimal melting.

If you're serving a more intimate group, you can halve the ingredients without compromising the experience. Just keep an eye on the melting process, as smaller quantities may require slightly less time to become perfectly gooey.

Troubleshooting Common Issues

One common issue with fondue is it becoming too thick. If this happens, don’t worry! Gradually whisk in a small amount of white wine to loosen it up. This not only helps achieve the right consistency but also enhances the flavor. Remember to introduce the wine slowly to avoid over-thinning the mixture.

Another potential problem is the cheese becoming grainy. This can occur if the cheese is overheated. If you find your fondue isn’t as smooth as you'd like, adding a touch of lemon juice or a small bit of cornstarch mixed with wine can help salvage it. The acidity from the lemon can break down the proteins that caused the graininess, making it silky again.

Questions About Recipes

→ Can I use different cheeses for fondue?

Absolutely! While Gruyère and Emmental are traditional, feel free to experiment with Cheddar or Fontina.

→ What should I serve with fondue?

Crusty bread is classic, but you can also try vegetables, cooked potatoes, or apples.

→ How do I store leftover fondue?

You can refrigerate any leftovers and reheat them slowly, adding a splash of wine to keep the texture.

→ Do I need a special pot for fondue?

While a traditional fondue pot is ideal, you can also use a heavy-bottom saucepan on low heat.