Trim stem end of celery. Cut celery stalk crosswise, about 7-inches from base (save tops for soups, stews, etc.). Cut stalk lengthwise into 6 wedges. Place in a large skillet. Add chicken broth; bring to boiling point. Reduce heat; cover and simmer for 8 minutes or until celery is crisp-tender. Remove celery to a buttered 12 x 8 x 2-inch baking dish; cover to keep warm. In a medium saucepan, melt butter; remove from heat. Stir in nutmeg and black pepper. Add bread crumbs; stir until butter and crumbs are mixed. Blend in cheese. Spoon over celery wedges. Bake, uncovered, in a preheated moderate 375 degrees oven for 12 minutes or until cheese melts and crumbs brown.