Crackers:
In a food processor, combine flour, sugar, 2 teaspoons of salt, butter, fennel seeds, and pecans.
Pulse until the butter resembles small peas.
Add water and pulse until a ball of dough forms.

Flatten the dough into a disk and wrap it in plastic film.
Refrigerate for 30 minutes

Preheat the oven to 350 F (180 C)
Divide the dough into 4.
Roll out each piece as thinly as possible (the shape can be irregular).
Poke the dough with a fork.
Brush with beaten egg and sprinkle with remaining salt.

Bake each piece of dough on a single baking sheet at a time, for 18 minutes or until lightly golden and crispy.
Let cool on a rack
Break crackers into irregular pieces and serve with cheese.
Cheese dip:
Combine all ingredients (except 2 tablespoons of butter) in a double boiler and melt, whisking constantly.
Pour the mixture into a pot and let set.
When the mixture has cooled, melt the remaining butter and pour it gently over the top of the cheese dip.