"You have never had cheese fondue taste better than this archived recipe that my Aunt Phyllis made. All the credit goes to her. Remembering the glory days of sailing the Great Lakes with summers at Put-in-Bay and Cedar Point."
In sauce pan combine soup mix and beer, heat slowly until it barely simmers. Not boiling. In separate bowl combine cheeses and flour. When beer begins to simmer add small portions of cheese, continually stirring and allowing small portions to melt before adding more. Add garlic salt, pepper and nutmeg to taste, approximately 1/2 to 1 tsp. Heat up the old fondue pot and transfer cheese fondue sauce to the fondue pot. Dip french bread and drink a nice ice cold beer.