Cheese Fondue

1 cup water
1 cup dry white wine
3 to 4 large cloves garlic, minced
1 tablespoon butter
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1 (2-pound) loaf processed American and Gruyere Cheese (Swiss Gruyere), shredded*
Petite rye bread slices or French or sourdough bread, cut into bit-sized cubes

Fondue Tips: Always cook your fondue recipe on the stove; serve in the previously heated fondue pot or chafing dish. Keep cheese fondues at a low temperature, just enough to keep the fondue warm, about 120 degrees F. Use an alcohol burner, canned heat, or candle burner to warm the pot. Always place your fondue pot on a level, stable table or other flat stable surface on a heat-resistant surface like a hot pad, wooden cutting board, or ceramic tiles Remember you are dipping and swirling from a communal pot; try not to touch your lips or tongue to a fork that goes back into the pot. Most fondue pots come with a tray, a container for an alcohol or a "canned heat" product, a stand, and a pot.  The canned heat container should include a "diffuser" so you can adjust the amount of heat by closing or opening the heat source.

* Found in the deli section of grocery stores. This processed cheese make a very smooth fondue. Have cheese at room temperature.

In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. MUST USE A DOUBLE BOILER OR CHEESE WILL BURN.

Add shredded cheese a cup or so at a time; stirring continuously until cheese melts into a smooth, heavy sauce. Remove from heat. NOTE: You may add more cheese or wine, as needed, to reach your desired consistency.

To serve, pour prepared fondue in a previously heated heavy fondue pot or chafing dish. Serve immediately with bread slices or cubes for dipping with wooden picks or fondue forks for dipping.

NOTE: Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
 

Serves Many!