14 ounces of cheddar—any kind depending on strength of flavor you want
9 ounces of Emmental
1 cup of flour
2 cloves garlic, minced
16−24 ounces of beer (golden lager)
Two dashes of Worcestershire
Heaping teaspoon of Dijon or brown mustard
Salt and pepper to taste
Shred cheese by hand or with food processor. Toss with flour in a large bowl until evenly coated.
Turn stove on medium-high heat. Put coarse salt in bottom of ceramic fondue pot, then rub a garlic clove all around the bottom of the pot.
Pour beer in and bring to a simmer. Pour half of the cheese in and stir until mostly melted. Add the rest of the cheese and stir until melted and smooth. Add garlic, mustard, Worcestershire, salt, and pepper to taste.