1 cup milk
2 cups (8 ounces) shredded Wisconsin cheddar cheese
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3 tablespoons flour
3 tablespoons dry sherry
Loaf French or Italian bread cut in chunks with crust on each
In a saucepan or fondue pot, heat milk to simmering. Add shredded cheese slowly, stirring constantly until melted. Add seasonings. (Mixture may separate here, but thicken again after flour and sherry are added.)
In separate dish, combine flour and sherry; stir until dissolved. Add to cheese mixture. Heat slowly until mixture thickens, stirring constantly.
Serve over low heat. Dip with chunks of French or Italian bread. For added interest, dip with chunks of cooked ham or hard salami.