Buttermilk and Swiss Fondue

Dash ground nutmeg or mace, or 1/2 teaspoon caraway seed

6 ounces process Swiss or Gruyere cheese , torn or shredded

2 tablespoons chopped walnut s or pecans

1 cup buttermilk , dry white wine, or apple cider

2 cups assorted vegetable dippers (such as radicchio leaves; baby yellow summer squash halves; sweet orange, red, or green pepper strips; Belgian endive leaves; bias-sliced carrots; broccoli flowerets; cauliflower flowerets)

1 tablespoon all-purpose flour