Ingredients: 1 pound (500 g) Emmental, grated 2 tablespoons flour 1 teaspoon salt 1 1/2 cups milk 1 tablespoon white vinegar 1 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce Dash of garlic salt Directions: In a medium sauce pot, combine flour and salt. Add milk. Blend together. Heat mixture to simmering, stirring constantly with wooden spoon. Add grated cheese, stiring until melted. Add remaining ingredients, stir well. Serve with fresh crusty bread.