Highbank baked Cavanbert

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.