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1. First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside.
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Ask kids 10 and up to grate the cheese. Hold the handle firmly, grip the cheese, tuck fingers back and rub against the holes.
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2. In a separate small bowl, stir together the remaining 3 tablespoons of flour, paprika and nutmeg.
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3. Ask your child to peel the garlic clove. Next, rub the cut clove on the inside of a medium-size saucepan until the bottom and sides are completely seasoned (a fun job for kids).
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4. Melt the butter in the pan over medium-low heat and stir in the flour mixture until it is smooth. Explain to your children that this is called a roux (pronounced roo) and serves as the base that will help the fondue thicken. Add the milk, 1 cup at a time, and stir constantly until the creamy sauce is warm.
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TIP: To make a foolproof roux, stir the butter and flour together until it becomes a smooth paste. Ask the young chef (at least 10 years old) to stir the mixture vigorously.
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5. Next, add the grated cheese by the handful, stirring well after each addition. Continue until the cheese is used up and the sauce is thoroughly combined. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste.
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6. Meanwhile, prepare the dippers for the fondue. Cut the bread into cubes. Cut vegetables into bite-sized pieces and steam for a few minutes, if desired, to bring out the flavor.
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7. Arrange the vegetables on a large platter and the bread cubes in a basket or bowl. Pour the fondue into a fondue pot. Invite everyone to spear the bread or vegetables on their fondue forks, then dip into the cheesy sauce. Serves 8 as an appetizer or 4 as a main course.
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TIP: Cut vegetables large enough to spear but small enough to eat in one bite. Cut peppers into thin strips, broccoli into florets, and carrots into sticks.
