Baked vacherin mont d’or

Method

1. Remove the wooden lid and all plastic wrapping from the mont d’or cheese, then return it to its wooden box.
2. Heat the oven to 180°C/fan160°C/gas 4. Stud the top of the cheese with the sprigs of rosemary, then pour over the wine. Put the lid back on the box and wrap well in foil.  
3. Put on a baking tray and bake for 20-25 minutes – the cheese should be melted throughout and the skin should be darkening. Remove from the oven, take off the foil and lid, then break the skin to reveal the warm meltiness beneath. Serve immediately in its box with the ham skewers and breadsticks for dipping.

Serve with fennel and sesame breadsticks and calvados prune and bayonne ham skewers, as pictured.