Triple Cheese Fondue

2 T. minced celery
1/4 c. butter
1/4 c. flour
1 c. milk
1 can chicken broth
1/2 to 3/4 lb. swiss cheese, shredded
1/4 lb. monterey jack cheese, shredded
1/4 lb. cheddar cheese, shredded
1 t. worcestershire sauce
1/4 t. dry mustard (1/2 to 1 t. wet mustard)
1/4 t. onion or garlic salt
1/16 cayenne pepper (optional)

Saute celery in melted butter until tender. Stir in flour. Gradually stir in milk and broth. Cook stirring until thick. Add worcestershire, mustard and salt. Stir in well. Slowly add cheese. Stir until melted.

We have this fondue as well as chocolate fondue for our Christmas Eve dinner every other year (Hickman traditions).