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1 1/2 cup tomato juice (we like V8)
2 tsp. caraway seeds
2 tbls. flour
1 lb. cheddar cheese (we buy sharp shredded)
1/4 cup milk
1/2 tsp. Worcestershire sauce

In saucepan, heat tomato juice and caraway seeds--do not boil. Toss flour with cheese in a bowl. Slowly add the cheese to the juice. Stir contantly until the cheese melts and it is all smooth. Stir in milk and worchestershire sauce. Pour into fondue pot and enjoy.

Good dippers:
sweedish rye, pumpernickel, focaccia bread
calliflower, summer sausage