Deviled Cheese Fondue

• 1 clove garlic, halved
• 3/4 cup (175 ml) milk
• 12 oz (336 grm). grated smoked cheddar cheese
• 6 tsp (30 ml) flour
• 1 tsp (5 ml) prepared mustard
• 2 tsp (10 ml) Worcestershire sauce
• 2 tsp (10 ml) horseradish relish
• cubes of toasted granary bread, to serve

1. Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling.
2. Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth.
3. Stir in mustard, Worcestershire sauce and horseradish relish.
4. Serve with cubes of toasted French bread.

clove garlic, milk, cheddar cheese, flour, mustard, worcestershire sauce, horseradish relish, granary bread

Taken from online-cookbook.com/goto/cook/rpage/000C97 (may not work)