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. You must use a double boil or the cheese will burn.
Add shredded cheese (a cup or so at a time), stirring continuously, until the cheese melts into a smooth, heavy sauce. Additional wine may be added if the cheese mixture is too smooth. 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. I have found, through experience and many different fondue pot over the years, that the electric fondue pots work the best. You sill have to watch that the pots don't get too hot. If you don't have a fondue pot, you could use a small crock pot or slow cooker instead.
Serve immediately with bread slices or bread cubes for dipping with wooden picks or fondue forks for dipping. We like to serve this fondue with dark rye bread.
Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
Serve the same dry white wine that you use for the fondue as a refreshment for your guest. Serves Many!
Swiss Cheese Fondue Recipe https://whatscookingamerica.net/Appetizers/CheeseFondue.htm