Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté pan, make a roux by me the butter over medium heat. Blend in the flour and cook for 4-5 minutes, stirring constantly to prevent the roux from browning. Using a wire whisk, add roux to the milk/cheese mixture and continue cooking until thickened, about 3-4 minutes.  Remove from the heat.

This sauce may be made and held in refrigeration for up to one week.

Yield: 1 quart