1/2 cup broth (we used chicken bouillon)

2 teaspoons chopped garlic

1/2 to 1 teaspoons of dry mustard powder

2 teaspoons Worcestershire sauce

6 ounces medium-sharp cheddar cheese

2 ounces Emmentaler Swiss cheese

2 tablespoons all-purpose flour

Instructions:

If you are using an electric fondue pot, turn it on to medium; otherwise use a double boiler to heat up this mixture.  Place broth, garlic, dry mustard, and W sauce in the pot and combine well.  Shred or cubed cheeses and toss with flour, coating the cheese well (the flour will help thicken the sauce).  When the broth mixture is warm, add 1/3 of the cheese and mix 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.

We used the link below but adapted it a little (noted above).

(http://www.copykat.com/2011/02/11/melting-pot-cheddar-cheese-fondue/)

My sweet Vivian wanted to make cheese fondue with tater tots for dipping! She had this at O’Charley’s Restaurant with her grandparents recently.