Rub heavy medium saucepan or fondue pot with cut sides of garlic cloves; discard garlic. In same saucepan, over medium heat, heat beer until very hot but not boiling. In small bowl, toss cheese with flour. Stirring constantly with wooden spoon, add cheese and flour mixture, a few chunks at a time, to hot beer until each batch is melted and all cheese is incorporated; stir in any remaining flour, pepper, and nutmeg; sprinkle with parsley and keep warm. Spear each cherry tomato with a toothpick and dip into cheese fondue. Makes 8 servings. Each serving provides: 2 Pro Ex, 1/2 Veg Ex, 15 cal Opt Ex. Per serving: 252 cal, 15 g pro, 19 g fat, 4 g car, 353 mg sod. appet 67b