Melt butter and cheese together, use wire whisk to whip in the warm milk. Season. Take from fire and beat in the eggs, one at a time. Please note that Fondue protocol calls for each egg to be beaten separately in cases like this.
Serve over hot toast or crackers.
Cheddar Dunk Bowl
¾ pound sharp Cheddar cheese
3 tablespoons cream
⅔ teaspoon dry mustard
1½ teaspoons Worcestershire
Grate the cheese powdery fine and mash it together with the cream until fluffy. Season and serve in a beautiful bowl for dunking in the original style of Savarin, although this is a static imitation of the real thing.
All kinds of crackers and colorful dips can be used, from celery stalks and potato chips to thin paddles cut from Bombay duck.