Instructions: Rub the cut side of the garlic on the inside of the fondue pot. Pour in the beer and heat until just bubbling. Gradually add the cheese, stirring until melted. Stir in the butter. Blend the mustard and cornstarch with a little water and stir into the fondue. Continue to cook over a gentle heat until it thickens. Reduce heat to keep warm.

The Melting Pot, this is almost exactly their cheddar fondue. They do not use butter and I dont think it needs it. They also use a 3 parts sharp cheddar to 1 part Swiss Emmanthaler (sp?) mix of cheese - this adds a nice bite, but the swiss makes it not too sharp. They also just coat the cheese in some flour instead of using cornstarch and water. A little bit of ground white pepper is also good.

Notes: As the name implies, this fondue should be served with chunks of crusty white bread, pieces of celery, pickled onions, gherkins, cherry tomatoes and wedges of crisp dessert apple.

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