Cheese Fondue

1 lb Swiss or 1/2 lb emmentaler and 1/2 lb Gruyere shredded or diced
3 T flour
1 garlic clove
2 c dry white wine
1 T lemon juice
Dash of nutmeg
Paprika to taste
2 loaves French bread, cut in cubes, crust on each piece

Dredge the cheese lightly with the flour. Rub the cooking pot with garlic, pour in the wine, set over moderate heat. When air bubbles rise to surface add lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting. Add the spices, stirring until blended. Spear the bread cubes through the soft side, dunk and swirl in the fondue. Serves four.