Cut 3/4 pound natural Swiss cheese in strips; toss with 1 tablespoon all purpose flour.
Rub a cut garlic clove over inside of fondue cooker.
Pour in 1 1/4 cups cooking sauterne; warm till air bubbles start to rise (don't cover or boil).
Stir all the time from now on: Add a handful of cheese.
When melted, add another handful.
When mixture is blended and bubbling gently, stir in dash each pepper and nutmeg and 3 tablespoons cooking sherry.
Spear a French bread cube through crust side with a long handled fork and dip into the melted cheese; stir till next guest is is ready to dipâ€”this keeps fondue smooth. (If fondue becomes too thick, add a little warmed sauterne.)