Ingredients
- 1 (234g) Cavanbert
- A few leaves of sage
- 1 elephant garlic clove, sliced
- 75ml of Irish cider such as Highbank, or a good dash of white wine
- 1 small sprig of well-washed thyme
- Cornichons or house-made pickles and breadsticks or crackers for dipping.
Preheat your oven to 200 degrees (180 fan).
Unwrap your cheese from its packaging, then put it back in its bowl. If your cheese hasn’t come with a terracotta base, place in an appropriate-sized ramekin or small, oven-proof dish.
With a sharp knife, make little cuts in the top of your Cavanbert just big enough to fit a slice of garlic and a little leaf of the sage.
Pour over the cider or wine and put it on a baking tray.
Strip the leaves from the thyme stalk and scatter over the surface.
Bake for 15-20 minutes depending on how molten you like your cheese. We serve ours with pickled pears and crackers.
