Copper Kettle Champagne Fondue

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.