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 dry white wine; 1 teaspoon freshly grated nutmeg; 2 garlic cloves, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Crusty bread, cut into cubes; Fresh vegetables (like bell peppers, broccoli); Apple slices for dipping

Highlighted under: Favorite World Food Collection

I absolutely love creating fondue dishes at home, and this Fondue with Nutmeg and White Wine has become my go-to for gatherings. The combination of creamy cheese and aromatic spices creates an irresistible flavor that truly impresses my friends and family. The nutmeg adds a warm and comforting touch, while the white wine enhances the overall richness. I often serve it with an array of dippables like crusty bread, fresh vegetables, and juicy apple slices, making it a hit at any party. It’s a warm and cozy dish that brings everyone together.

Created by

Elspeth Murray

Last updated on 2026-01-06T13:10:34.872Z

When I first tried making fondue at home, I was amazed by how simple yet elegant it turned out. This particular recipe featuring nutmeg and white wine has a way of elevating the usual cheese dip to something extraordinary. I experimented with different cheeses before settling on a blend of Gruyère and Emmental for the perfect texture and flavor – it melts beautifully and complements the nutty spice perfectly.

One of my favorite tips is to ensure your cheese is at room temperature before melting. This greatly improves the smoothness of the final product, and incorporating the white wine adds a lovely acidity that balances the richness. I can't wait to share this satisfying dish with you!

Why You'll Love This Fondue
Rich and creamy cheese sauce with a hint of warmth from nutmeg
Perfectly paired with your favorite dippables
An engaging and fun dish for gatherings and celebrations

Choosing the Right Cheeses

The choice of cheese is crucial for achieving that perfect fondue texture. Gruyère offers a rich, nutty flavor that melts beautifully, while Emmental contributes a sweet, mild taste. When selecting your cheese, ensure you choose high-quality varieties for the best outcome. I recommend avoiding pre-grated cheese, as it often contains anti-caking agents that can affect the melting process. Instead, grate your cheese freshly just before use for a smoother, creamier sauce.

If you're looking for alternatives, you can experiment with Swiss or fontina cheese for different flavor profiles. However, keep in mind that each cheese melts differently. A mix of different cheeses can enhance complexity, but sticking to Gruyère and Emmental will yield the most traditional fondue experience.

Perfecting the Melting Process

When melting the cheese, it’s important to maintain a gentle heat. Start your fondue pot over medium-low heat to prevent the cheese from burning. Stir continuously to help the cheese melt evenly and prevent any clumping. You’ll know it’s ready when the mixture reaches a glossy, smooth consistency. This can take about 10-15 minutes, so be patient and avoid rushing this step.

If the cheese begins to thicken too much, incorporate a little more white wine to loosen it up. Conversely, if it’s too runny, let it simmer on low for a few minutes. This careful attention will ensure that your fondue has the right texture, allowing for perfect dipping.

Serving Suggestions and Pairings

Serving fondue is all about the dippables. While crusty bread is a classic choice, I encourage you to get creative! Fresh vegetables like blanched broccoli or bell peppers add a refreshing crunch that complements the creamy cheese. Apple slices provide a delightful contrast with their sweetness, making them an unexpected yet tasty option.

Consider setting up a fondue station with a variety of dippables to cater to different tastes. Offer items like cooked potatoes, crusty baguette slices, or even cured meats. Providing a mix will enhance the communal experience, inviting everyone to indulge in this interactive dish together. Just ensure your dippables are cut into bite-sized pieces for easy handling!

Ingredients

Gather all the ingredients before starting your fondue:

Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 teaspoon freshly grated nutmeg
2 garlic cloves, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Crusty bread, cut into cubes
Fresh vegetables (like bell peppers, broccoli)
Apple slices for dipping

Make sure to prepare your dippables and keep them ready for serving alongside the fondue.

Instructions

Follow these steps to make your fondue:

Prepare the Cheese

In a bowl, mix the grated Gruyère and Emmental with the cornstarch. This helps to prevent the cheese from clumping together while melting.

Infuse the Flavor

Rub the inside of a fondue pot with the halved garlic cloves. Discard the garlic after to add a subtle flavor.

Melt the Cheese

Add the white wine to the pot and heat over medium-low heat. Slowly add the cheese mixture, stirring continuously until melted and smooth.

Finish with Nutmeg

Stir in the freshly grated nutmeg and lemon juice until well combined. Maintain a gentle heat to keep the cheese melted.

Serve immediately with your dippables of choice for a delightful experience!

Pro Tips

For a flavored twist, try adding a splash of brandy or sherry for added depth. Always keep the fondue pot warm to maintain the perfect creamy consistency as you dip your favorites.

Ingredient Insights

The addition of freshly grated nutmeg is key to elevating the flavor profile of the fondue. Its warm, aromatic notes blend beautifully with the cheese, adding depth. Nutmeg should always be freshly grated to ensure the spicy aroma is at its peak—ground nutmeg lacks the same complex flavor. Just a teaspoon is enough to enhance the overall dish without overpowering the other ingredients.

Similarly, the quality of white wine directly affects your fondue's taste. Choose a dry white wine, as a sweeter variety may alter the balance. A crisp Sauvignon Blanc or a neutral Pinot Grigio works well. Avoid using cooking wine; instead, opt for something you enjoy drinking, as the flavor will concentrate as the alcohol evaporates during cooking.

Make-Ahead Tips

If you want to reduce stress before serving, you can prepare your cheese mixture in advance. Combine the grated cheeses and cornstarch, store them in an airtight container, and refrigerate until you're ready to cook. The cornstarch helps keep the cheese from clumping together. When you're ready to make the fondue, simply warm the white wine and incorporate the cheese mixture as detailed in the recipe.

While fondue is best enjoyed fresh, any leftovers can be stored in the refrigerator in an airtight container. When reheating, add a splash of white wine to bring back the creamy consistency, and warm gently over low heat, stirring frequently to avoid burning.

Troubleshooting Common Issues

If your fondue isn't melting properly, check the heat level first. Cooking on too high of a setting can lead to a burned bottom while leaving the top unmelted. Always start low and increase the heat gradually. Additionally, remember that all cheeses melt differently; using a higher fat content cheese will help achieve a smoother result.

Another common issue is a clumpy fondue. This often happens if the cheese isn't mixed with cornstarch beforehand. If this occurs, try whisking in a small amount of white wine to smooth it out. If you find the texture too stringy, you can add a bit of lemon juice for acidity, which helps to break down the cheese further.

Questions About Recipes

→ Can I use different types of cheese?

Yes, feel free to mix different cheeses. Just ensure they melt well, such as Fontina or a mild cheddar.

→ What can I dip besides bread?

Fresh vegetables, cooked sausage, and even fruits like apples or pears work wonderfully!

→ How do I store leftover fondue?

Cool it down and store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

→ Is there a non-alcoholic version?

You can use vegetable broth or a non-alcoholic wine alternative, but the flavor may be slightly different.