1 1/2 c. tomato juice
2 tsp. caraway seeds
2 tbsp. flour
1 lb. Cheddar cheese (grated)
1/4 c. milk
1/2 tsp. Worcestershire sauce

Mix together in a saucepan and heat, but do not boil. Mix flour with cheese. Slowly add to tomato juice, stir until smooth. Stir in milk, Worcestershire sauce; mix and pour into fondue pot. Serve with chunks of French or Italian bread.