1 pound (500 g) Emmental,
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
In a medium sauce pot, combine flour and salt. Add milk. Blend
Heat mixture to simmering, stirring constantly with
Add grated cheese, stiring until melted.
remaining ingredients, stir well.
Serve with fresh crusty bread.