Fondue (French pronunciation: [f?~'dy]) is a Swiss, French, and Italian dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s but its origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley).

Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil.

Who cares!! It's good eat'n and fun Y'all!

4 tablespoons butter

¼ cup all purpose flour

1 (12 ounce) bottle lager beer

½ teaspoon worcestershire sauce

¼ teaspoon dry mustard

¼ teaspoon cayenne pepper

4 cups shredded cheddar  

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve.