1/2 cup beer
2 teaspoons chopped garlic
2 teaspoons dry mustard powder
2 teaspoons worcester sauce
6 ounces medium sharp cheddar cheese
2 ounces Emmentaler Swiss cheese
2 tablespoons all purpose flour
If using an electric fondue pot, turn on to medium. Add beer, garlic, dry mustard, and worcester sauce to the pot and mix well. Grate the cheeses and toss with flour, coating the cheese well. When the beer mixture is warm, add one third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth.