Tear until small pieces:

   - 24-32 oz processed Swiss American cheese

Stirring occasionally, bring to a boil on medium heat:

   - 2 1/4 water

   - 3/4 cup unsweetened apple juice

   - 1 Tbs butter

   - 1/2 tsp chicken bouillon

   - 1/2 tsp garlic powder

   - 1/8 tsp pepper

   - dash nutmeg

Reduce heat to low. Gradually add the cheese to the liquid, a small handful at a cime, stirring constantly. Allow each addition to melt and blend smoothly before adding more.

If too thin, add more cheese. If too thick, add more juice or broth one tablespoon at a time. Taste and add a pinch of salt, if needed.