Copper Kettle Champagne Fondue
Serves 710 mins prep10 mins cook
A simple and delicious Copper Kettle Champagne Fondue featuring Cello Copper Kettle Cheese, perfect for ringing in the New Year. The cheese is cooked in copper vats and aged for 16 months, offering a distinct cooked caramel finish and a blend of sweet yet robust flavors. This easy recipe can be made up to one day ahead and pairs wonderfully with a crisp glass of bubbly.
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What you need
Instructions
In a medium bowl, shred Cello Copper Kettle Cheese and toss with tapioca flour. In a medium saucepan or fondue pot, bring champagne to a slow boil over medium heat. Slowly add cheese a little at a time, whisking to combine until smooth. Repeat until all cheese has been incorporated and melted. Keep fondue warm in a pot on the stove or in a fondue pot set to low heat. Serve with bread, pears, apples, and carrots.View original recipe