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Classic Swiss-style fondue made with Gruyère and Emmental, finished with Dijon, nutmeg, and pepper. Includes suggested dippers and seasoning ideas.
Keep the fondue over low heat or a candle burner to maintain a smooth texture. Stir in any additional seasonings gradually and taste as you go.
Rub the inside of the fondue pot with the cut garlic clove.
Pour the white wine and lemon juice into the pot and warm over medium-low heat until it begins to simmer gently.
Toss the shredded cheese with the cornstarch in a bowl until fully coated to prevent clumping.
Add the cheese to the warm wine one handful at a time, stirring constantly in a slow figure-eight motion until smooth and melted before adding the next handful.
Stir in the Dijon mustard, nutmeg, and black pepper. Keep the pot warm over a low flame or candle burner and serve immediately.
Arrange a variety of dippers on a platter and keep items warm or at room temperature as appropriate.
Use sturdy items like boiled potatoes, crusty bread, or pretzels for better dipping and to avoid tearing.
Try stirring in 1/4 to 1/2 teaspoon of smoked paprika for a smoky note.
Add 1 to 2 teaspoons of finely chopped fresh herbs such as thyme, chives, or parsley just before serving.
For a spicy kick, stir in a pinch of cayenne or a few drops of hot sauce to taste.
Fold in 1 to 2 tablespoons of kirsch or another cherry brandy for a traditional touch.
Mix in a tablespoon of finely chopped roasted garlic or caramelized onions for deeper savory flavor.
Top the fondue with toasted breadcrumbs mixed with chopped parsley for texture before serving.
If using cured meats as dippers, consider adding a few drops of honey to the cheese for a sweet-savory contrast.