Instructions: Have cheese at room temperature. In a mixing bowl, combine cheeses with cornstarch and dry mustard; toss to coat. Add Worcestershire sauce; mix well. In a saucepan heat beer just until warm. Gradually add cheese mixture, stirring constantly over medium-low heat till the cheese has melted. Quickly transfer cheese mixture into a fondue pot (or crockpot); place over a fondue burner. Serve with cubed French bread.

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