Pour wine into saucepan and heat to slow simmer (do not boil wine.) Add flour-dredged cheese by handfuls, a little at a time, stirring constantly. When all cheese is added and absorbed by wine, add nutmeg and salt. Off heat, stir in cognac and transfer mixture to fondue dish. Serve with French bread cubes speared onto fondue forks. Dip cubes in cheese, swirl, and eat.