1 pound shredded Swiss cheese*, at room temperature
1 tablespoon all-purpose flour
1 clove garlic, halved
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
French bread, cubed, for dipping
Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
*Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.