Fondue with Nutmeg and White Wine

Name: Fondue with Nutmeg and White Wine
Prep time: 20 min
Cook time: 10 min
Total time: 30 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; Fresh bread, cut into bite-sized pieces; Assorted vegetables for dipping (broccoli, carrots, etc.)

Highlighted under: Fusion Cooking

I love hosting cozy gatherings, and there's nothing quite like serving a warm, delicious fondue to my guests. This Fondue with Nutmeg and White Wine is a favorite at my table. The rich flavor of melted cheeses, complemented by the warmth of nutmeg and a splash of white wine, creates an inviting atmosphere. It’s perfect for dipping an array of fresh bread and veggies. In just a short time, I can create a memorable dining experience for my friends and family.

Created by

Flora Kensington

Last updated on 2026-01-06T15:37:34.881Z

When I first experimented with making fondue, I was amazed at how simple yet captivating it is. The combination of nutmeg and white wine adds an unexpected layer of warmth and depth to the cheese, elevating the experience. I remember the first time I served it; my guests were enchanted. I suggest trying different cheeses, as they can alter the texture and flavor.

One tip I’ve found invaluable is to constantly stir as the cheese melts. It ensures that the mixture remains creamy and doesn’t clump together. This fondue recipe has become a staple in my home, perfect for any gathering or simply for a cozy night in.

        Why You'll Love This Fondue
        Creamy cheese blend infused with aromatic nutmeg.
Perfectly paired with crusty bread and fresh vegetables.
Quick and easy to make, ideal for impromptu gatherings.

      

The Art of Cheese Selection

For the best flavor in your fondue, selecting quality cheeses is crucial. Gruyère brings a nutty essence, while Emmental offers a subtle sweetness. Together, they create a harmonious blend that melts beautifully. If you’re looking for alternatives, consider using a combination of young cheddar and fontina for a sharper flavor, or try adding a touch of blue cheese for an intriguing twist. Just ensure that your chosen cheeses are specifically labeled for melting.

Grating the cheese is key to achieving a smooth fondue. The finer the grate, the quicker it melts, resulting in a creamier finish. I recommend using a box grater or food processor for this task. Tossing the grated cheese with cornstarch helps, too, preventing clumps and ensuring an even, glossy texture as it melts in the wine.

Mastering the Melting Process

When heating your white wine, use a medium flame and keep an eye on it; you want it hot but not boiling. Boiling can cause the proteins in the cheese to seize and clump, leading to a grainy texture in your fondue. Stirring constantly as you incorporate the cheese is essential, as it helps to create a uniform melt. You’ll know it’s ready when it becomes glossy and smooth, taking around 5-10 minutes depending on the heat.

Keeping the fondue warm but not too hot is important once it’s melted. If the cheese starts to separate, stirring in a bit more wine or a splash of milk can bring it back together without sacrificing flavor. A fondue pot with a low flame setting is ideal for maintaining the right temperature, as ongoing heat keeps the fondue velvety and dip-ready.

Ingredients

Fondue 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
Fresh bread, cut into bite-sized pieces
Assorted vegetables for dipping (broccoli, carrots, etc.)

Instructions

Steps

Prepare the Base

Rub the inside of a fondue pot with the cut side of the garlic clove. Discard the garlic.

Mix the Cheese

In a bowl, toss the grated Gruyère and Emmental with cornstarch to prevent clumping.

Heat the Wine

Pour the white wine into the fondue pot and heat it over medium heat until hot but not boiling.

Melt the Cheese

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

Add Nutmeg

Stir in the nutmeg, and maintain a low heat to keep the cheese melted.

Serving Suggestions

Pro Tips

For an extra kick, try adding a splash of brandy to the cheese while melting. Serve immediately, and use long forks to dip bread and vegetables into the fondue.

Serving Suggestions

A well-prepared fondue deserves a variety of dippables. Crusty, rustic breads like baguette or ciabatta work beautifully, but don’t overlook the crunch of fresh vegetables such as bell peppers, cherry tomatoes, or pickled cucumbers. My personal favorite is roasted baby potatoes for a heartier option. Arrange everything on a large platter for a beautiful presentation that encourages sharing.

Consider pairing your fondue with a variety of dipping sauces to enhance the experience further. A tangy mustard or garlic aioli complements the creamy texture beautifully. For dessert, a fruit fondue made from melted chocolate can follow your cheese course, providing a delightful contrast.

Storing and Reheating

If you have leftover fondue (which is rare but can happen!), store it in an airtight container in the refrigerator for up to three days. Reheating fondue requires gentle care; place it in a saucepan over low heat, adding a splash of white wine or milk to bring back its creamy consistency. Stir continuously until it’s smooth and ready for dipping again, usually taking about 5-7 minutes.

Avoid freezing fondue, as cheese can become grainy and lose texture upon thawing. However, you can prepare the cheese mixture ahead of time, storing it in the fridge before adding it to the warm wine. This saves time during your gathering and ensures you can enjoy the fondue experience without the stress of last-minute preparation.

Questions About Recipes

→ What type of cheese works best for fondue?

A blend of Gruyère and Emmental is traditional, but feel free to experiment with other cheeses like Fontina or cheddar.

→ Can I make fondue without a fondue pot?

Yes, you can use a heavy-bottomed saucepan and transfer it to a warming dish to serve.

→ What can I serve with fondue?

Crusty bread, boiled potatoes, and an assortment of fresh vegetables are perfect companions.

→ How do I prevent my cheese from clumping?

Tossing the grated cheese with cornstarch before adding it to the wine helps keep it smooth.