1/2 small onion
1 cup light ale
12 ounces grated German smoked cheese
4 ounces grated Emmental cheese
3 teaspoons flour
3 tablespoons milk
1 teaspoon German mustard
Cubes of rye bread

Rub the inside of the fondue pot with the cut side of the onion. Pour in the ale and heat gently until bubbling. Reduce the heat and gradually stir in the grated cheeses, then continue to stir while they melt, stirring frequently.

In a small bowl, blend the flour smoothly with the milk, then stir into the cheese mixture with the mustard and continue to cook for a couple of minutes until thick and creamy. Serve with the bread cubes.

Serves 4.