My husband teaches a class at the Annenberg School at USC. The University Club at USC just moved into a different building and opened last week. One of the appetizers they serve at the bar is soft pretzels with a cheese fonduta. I found this recipe from Tillamook (my favorite domestic cheddar). This recipe uses cubed bread instead of soft pretzels. Also, you could use white wine instead of champagne.
Tillamook Vintage White Cheese Fondue
1 loaf crusty bread, cut 1 inch cubes
1 cup sweet champagne
4 cups heavy cream
3 cups Tillamook vintage extra sharp white cheddar cheese, shredded
½ tsp cornstarch
½ Tbs white pepper, ground
Preheat oven to 180˚F. Place bread in oven for 3 to 5 minutes to dry out slightly. Remove and set aside.
In a large saucepan, simmer champagne until it reduces to ½ cup. Add cream and return to simmer.
Toss shredded cheese and cornstarch together and fold into champagne and cream mixture. Add white pepper. Stirring until smooth and blended.
Serve in a fondue pot surrounded by cubed bread.