Use the ice lolly cutter and red cheddar to shape the top and bottom of the champagne flute, and a knife to trim a long piece for the stem.

Place the red cheddar parts on the cracker (I used Italian linguette flatbread crackers, but any rectangular ones will do).

Using the ice lolly cutter and the white cheddar, trim the ‘champagne’, ensuring that the width is less than that of the flute.

Create bubbles using the metal straw and white cheddar.

Repeat and arrange on a long serving platter.

Decorate with rosemary.

Serve.