6 ounces sharp cheddar cheese
2 ounces Swiss cheese
2 tablespoons flour
4 ounces light beer
2 teaspoons chopped garlic
2 teaspoons Worcestershire sauce
2 teaspoons ground dry mustard
Shred or cube the cheddar and Swiss cheeses. Combine in a medium bowl. Toss with flour; set aside.
In a medium saucepan, combine the rest of the ingredients and heat over medium heat until the beer mixture is warm.
Light sterno inder fondue pot to pre-warm it.
Stir the cheese mixture, 1/2 cup at a time, into the saucepan and heat until the cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
Transfer to pre-warmed fondue pot.
Serve with french bread, broken into bite-sized pieces.