Sounds great Brad! The fact that you sell it at work had me
I often use "queso fresco" a white cheese with some other things. Mine isn't really like restaurant queso, but it's good. A lot of the restaurant stuff seems more like plastic than cheese.
I make Cheese fondue often, so maybe I have it down, but I use a little bit of a hot liquid as the base and add my ingredients into it. I also flour the cheese.