1. In a bowl, combine processed Cheddar, old Cheddar and flour; mix well to coat cheese with flour.

2. In a large saucepan, bring beer to a simmer over medium heat. Reduce heat to medium-low.

3. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

4. Stir in mustard; mix well. Sprinkle with nutmeg and pepper, then stir in spinach. Transfer to fondue pot and serve immediately.

Serve with…

Cubes of French bread, lightly toasted English muffin wedges, lightly toasted bagel chunks, Granny Smith apple sections.