Fondue with Gruyere and Nutmeg

Name: Fondue with Gruyere and Nutmeg
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 250g Gruyere cheese, grated; 250g Emmental cheese, grated; 1 clove garlic, halved; 200ml dry white wine; 1 teaspoon lemon juice; 1/4 teaspoon ground nutmeg; 1 tablespoon cornstarch; Freshly ground black pepper to taste; French baguette, cut into cubes; Blanched broccoli florets; Carrot sticks; Apple slices

Highlighted under: Baking & Desserts

I absolutely adore making fondue with Gruyere and nutmeg; it transforms a simple gathering into a cozy celebration. The rich, melted cheese combined with a hint of nutmeg creates a warming and indulgent treat that everyone loves. We've made it for evenings with friends and even special occasions, and it never fails to impress. The best part is how simple it is to prepare, allowing me to focus on enjoying the moment with loved ones instead of being stuck in the kitchen.

Created by

Veronica Miles

Last updated on 2026-01-14T03:49:14.710Z

When I first experimented with adding nutmeg to my Gruyere fondue, I was pleasantly surprised. The warm, aromatic spice elevated the flavor profile, making each bite a delightful experience. We paired it with crispy bread and assorted veggies, creating the perfect dippers to complement the creamy cheese.

Over the years, I’ve honed this recipe and discovered that keeping the cheese at a consistent low heat prevents it from becoming grainy. This little tip has made all the difference, ensuring a silky smooth fondue every time we indulge.

        Why You'll Love This Fondue
        Rich, velvety texture that's perfect for dipping
Unique flavor with the addition of nutmeg
Fun and interactive dining experience

      

The Importance of Cheese Selection

Choosing high-quality cheeses is essential for a successful fondue. Gruyere and Emmental are perfect because they melt beautifully, creating that rich, velvety texture you want in a fondue. Gruyere offers nutty undertones, while Emmental adds a slight sweetness, balancing the flavors beautifully. If you can't find these cheeses, a mixture of Fontina and aged Gouda could work well, though the flavor profile will change slightly.

Additionally, ensure your cheese is freshly grated. Pre-packaged grated cheese often contains anti-caking agents that can impact the smooth melting properties, leading to a lumpy fondue. Grating your cheese allows for better melting and a creamier texture, ensuring you achieve that perfect consistency for dipping.

Achieving the Perfect Consistency

The key to a smooth fondue is in the heat management. Start with low heat to prevent the cheese from scorching and becoming grainy; this can happen quite easily if you’re not careful. Stir continuously with a wooden spoon until the mixture is glossy and fully incorporates the cheese. Look for a smooth, flowing texture that has thickened slightly from the cornstarch—this usually takes about 5 to 8 minutes over low heat.

If you notice your fondue becoming too thick, you can stir in a little more dry white wine or a splash of broth to achieve the desired consistency. Conversely, if it’s too runny, a bit more cornstarch mixed with cold wine can help thicken it up. This flexibility allows you to adjust as needed, ensuring you remain in control of the final product.

Pairing and Serving Suggestions

While the dippers mentioned are excellent choices, don’t hesitate to get creative with your selections. Items like crusty artisan bread, pretzel bites, or even grilled vegetables can add a delightful twist to the experience. I also enjoy adding a mix of dippers; for example, try pairing the richness of the cheese with tart pickles or roasted red peppers for a balanced flavor contrast.

To keep your fondue warm throughout the gathering, use a fondue burner or a slow cooker set to low on a keep-warm setting. This ensures that the cheese stays melted and fresh, allowing guests to dip at their leisure. If you have leftovers, store the cooled fondue in an airtight container in the fridge. You can reheat it gently on the stovetop, adding a little extra wine or broth to regain that smooth texture.

Ingredients

Ingredients for Gruyere Fondue

Fondue Ingredients

250g Gruyere cheese, grated
250g Emmental cheese, grated
1 clove garlic, halved
200ml dry white wine
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
Freshly ground black pepper to taste

Dippers

French baguette, cut into cubes
Blanched broccoli florets
Carrot sticks
Apple slices

Make sure to have your dippers ready for a fun communal meal!

Instructions

Instructions for Making Fondue

Prepare the Pot

Rub the inside of your fondue pot with the halved garlic clove for added flavor.

Combine Ingredients

In the pot, combine the grated Gruyere, Emmental, white wine, and lemon juice. Stir well.

Heat the Mixture

Place the pot on the stove over low heat, stirring constantly until the cheeses melt smoothly.

Add Nutmeg and Thicken

Once melted, stir in the ground nutmeg and cornstarch until fully incorporated, thickening the mixture.

Serve and Enjoy

Transfer the pot to a fondue burner and enjoy with your favorite dippers.

Pair with a nice glass of wine for the ultimate indulgence.

Pro Tips

Make sure all your cheese is at room temperature before starting to ensure a smoother melt. If the fondue is too thick, add a little more wine to reach your desired consistency.

Troubleshooting Common Issues

If your fondue becomes grainy, it may be because the cheeses were melted too quickly or at too high a temperature. If this happens, try whisking in a small amount of warm white wine to bring it back together. Alternatively, if you notice that it seems too oily, adding a little lemon juice can help bring the mixture back into balance and halt the separation.

For those contemplating using non-dairy options, a combination of cashew cream and nutritional yeast can mimic the creaminess of cheese. However, be aware that the flavor will differ significantly, so consider incorporating smoked paprika or liquid smoke for added depth.

Make-Ahead Tips

You can prepare the cheese mixture a day in advance. Grate and combine the cheeses with the cornstarch and spices in a bowl, then store in a sealed container in the fridge. When you’re ready to serve, simply add the wine and lemon juice in your fondue pot and heat as instructed. This saves time and allows you to focus on enjoying your gathering without fussing over preparations.

If you find you have leftover fondue, it can be repurposed into a creamy pasta sauce or used for layering in a grilled cheese sandwich. Simply thin it with a bit of broth and heat gently until creamy again, making the most of your ingredients and reducing waste.

Variations to Try

For a fun twist, consider adding additional flavors to your fondue. Ingredients like sautéed mushrooms or caramelized onions can bring a savory depth that complements the cheese beautifully. Spices such as smoked paprika or even a splash of brandy can elevate your fondue and impress guests with unique, bold flavors.

Seasonal herbs, such as thyme or rosemary, can also be stirred in for an aromatic touch. Just remember to chop them finely to avoid overpowering the delicate cheese flavors. This way, you can tailor the fondue experience to match the season or your guests' preferences.

Questions About Recipes

→ Can I use different cheeses?

Yes! Other cheeses like Fontina or Cheddar can also work well, but be sure to maintain a similar melting quality.

→ How do I store leftovers?

Store any leftovers in the refrigerator in an airtight container and reheat gently on the stove.

→ What can I use for dipping?

Bread, vegetables, and even fruit like apples or pears are excellent for dipping.

→ Can this recipe be made in advance?

While fondue is best served fresh, you can prepare the cheese mixture ahead and heat it just before serving.