Fondue with Nutmeg and White Wine

Name: Fondue with Nutmeg and White Wine
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 white wine; 1 teaspoon nutmeg, freshly grated; 1 tablespoon cornstarch; 1 garlic clove, halved; Fresh baguette, cubed; Vegetables for dipping (such as broccoli and cherry tomatoes)

Highlighted under: Comfort Kitchen

When I think of cozy gatherings, fondue always comes to mind. There's something magical about melting cheese that pulls everyone together around the table. This Fondue with Nutmeg and White Wine is an exquisite twist on the classic recipe. The nutmeg adds a subtle warmth that beautifully complements the richness of the cheese, while the white wine elevates the flavors remarkably. I love how interactive this dish is; everyone can dip their favorite accompaniments, making it a fun and delicious dining experience.

Created by

Phoebe Langridge

Last updated on 2026-01-06T16:17:34.437Z

Making this Fondue with Nutmeg and White Wine was an exciting culinary adventure for me. I experimented with different cheese blends and discovered that Gruyère and Emmental melded together perfectly. The addition of nutmeg, though subtle, transformed the traditional fondue into something truly special that surprised my guests!

One key tip is to ensure that the cheese is grated finely; this helps it melt smoothly, creating that luscious, creamy texture we all adore in fondue. Pair it with fresh baguette cubes and crisp vegetables for a delightful contrast, and you're sure to impress!

        Why You'll Love This Fondue
        Rich and creamy texture that's utterly comforting
Warm, aromatic notes of nutmeg elevate the flavor profile
Perfect for mingling with friends and family during chilly evenings

      

The Heart of the Fondue: Cheese Selection

Choosing the right cheese is crucial for a successful fondue. Gruyère and Emmental not only melt beautifully together but also create a harmonious blend of nutty and slightly sweet flavors. The Gruyère provides a creamy texture, while Emmental adds a hint of sharpness. For a twist, you can consider substituting half of the Gruyère with a sharp cheddar or a blue cheese, which can impart a different depth of flavor, but be mindful that this may alter the overall consistency of the fondue.

When grating cheese, it's best to use a box grater or a food processor for a finer texture that ensures smooth melting. Make sure to gently toss the grated cheese with cornstarch. This prevents clumping and helps achieve that silky-smooth texture you want when the cheese is melted. Be precise with the cornstarch; if you use too little, the cheese may separate.

Perfecting the Fondue Technique

Temperature control is essential in fondue preparation. Heating the white wine to just below boiling (around 190°F or 88°C) effectively activates the cheese's melting properties without curdling. Stir the wine gently and consistently while adding the cheese mixture. This ensures even melting and helps avoid a rubbery texture, which can happen if the cheese is added too quickly or heated too high.

Once the cheese is fully melted and achieves a glossy appearance, add the freshly grated nutmeg. This spice should be added gradually; I recommend starting with half a teaspoon and adjusting to suit your personal preference. The nutmeg enhances the fondue's warmth and depth, making it more sophisticated without overwhelming the primary cheese flavors.

Ingredients

Gather these delightful ingredients for a fantastic fondue experience:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup white wine
1 teaspoon nutmeg, freshly grated
1 tablespoon cornstarch
1 garlic clove, halved
Fresh baguette, cubed
Vegetables for dipping (such as broccoli and cherry tomatoes)

Instructions

Follow these simple steps to create your perfect cheese fondue:

Prepare the pot

Rub the inside of a fondue pot with the halved garlic clove. Discard the garlic after rubbing.

Combine cheese and cornstarch

In a bowl, mix the grated Gruyère and Emmental cheeses with the cornstarch until well coated.

Heat the wine

Pour the white wine into the fondue pot and heat it over medium heat until it begins to simmer, but not boil.

Melt the cheese

Gradually add the cheese mixture to the pot, stirring constantly until melted and smooth.

Add nutmeg

Stir in the freshly grated nutmeg, mixing well to incorporate the flavor.

Serve and enjoy

Remove from heat and serve immediately with the cubed baguette and vegetables for dipping.

Pro Tips

To keep your fondue warm, use a low burner or tea light underneath the pot. Experiment with different cheeses to find your perfect blend!

Serving Suggestions and Pairings

Classic accompaniments like cubed baguette are a great choice, but don’t shy away from creativity! Slice up some homemade sourdough or add a variety of textures with crunchy vegetables like radishes or roasted bell peppers. Fruit options like apple slices or grapes can also provide a refreshing contrast to the rich cheese.

Consider offering a selection of dipping sauces on the side, such as a tangy mustard or a zesty herb-infused oil, which can enhance the overall experience. This way, your guests can personalize their fondue experience, exploring different flavor combinations with each bite.

Storage and Make-Ahead Tips

If you have leftover fondue, store it in an airtight container in the fridge for up to two days. To reheat, gently warm it in a pot over low heat, adding a splash of wine or milk to achieve a desirable consistency. Stir continuously to return it to that luxurious, smooth state without overheating, which can lead to a gritty texture.

For a make-ahead option, you can prepare the cheese and cornstarch mixture in advance. Just store it in an airtight bag in the refrigerator. When ready to serve, you’ll only need to heat the wine and mix in the cheese. This can save time during gatherings, allowing you to focus on enjoying the evening with your guests.

Questions About Recipes

→ Can I use other types of cheese for fondue?

Yes! Feel free to mix and match cheeses, but traditional Swiss options like Gruyère and Emmental work best for texture and flavor.

→ What kind of wine should I use?

Dry white wine, such as Sauvignon Blanc or a Swiss white like Chasselas, is ideal for fondue.

→ Is fondue gluten-free?

Yes, the cheese and wine are gluten-free. Ensure you serve gluten-free dippers.

→ How do I store leftover fondue?

Cool the fondue completely, store it in an airtight container, and reheat gently on the stove when ready to enjoy again.