Tillamook White Cheese Fondue

1 loaf artisanal dark crusty bread, cut 1 inch cubes

1 cup sweet champagne

4 cups heavy cream

3 cups tillamook extra sharp white cheddar cheese, shredded

1/2 teaspoon cornstarch

1/2 tablespoon white pepper, ground

Preheat oven to 180 degrees. 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 1/2 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.

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