This recipe takes a very different approach by doing as little as possible to the cheese itself. A whole Canadian soft-ripened cheese is baked gently in its wooden box with garlic, thyme, white wine and black pepper until the centre becomes completely soft and molten. Served straight from the box with warm potatoes, cornichons and torn crusty bread, it becomes a dish designed for dipping, spooning and sharing.
Rang des Îles from Quebec’s Fromagerie Médard is one example, with its rich, creamy texture, but the idea works with other Canadian soft-ripened cheeses suitable for baking, including cheeses produced here in British Columbia. The accompaniments are deliberately uncomplicated. Rather than surrounding the cheese with elaborate garnishes, the potatoes, pickles and bread provide contrast while allowing the flavour and texture of the cheese to remain the focus.
Sitting somewhere between a traditional cheese course, fondue and a simple supper, the dish brings cheese back to the centre of the table. It reflects one of the larger ideas behind the article: that enjoying cheese does not always require an elaborate cheeseboard or formal restaurant service. Sometimes the best way to understand a good cheese is simply to warm it carefully, serve it at its best, and give everyone at the table a reason to gather around it.
Ingredients
- 1 whole boxed Canadian soft-ripened cheese, approximately 400–500 g
- 1 garlic clove, thinly sliced
- A few sprigs of thyme
- 2 tbsp dry white wine
- Freshly ground black pepper
- 500 g small waxy potatoes
- Cornichons
- Good crusty bread
Method
- Heat the oven to 190°C/375°F.
- Remove any plastic wrapping from the cheese and return it to the bottom half of its wooden box. Wrap the outside of the box loosely in foil if it needs additional support.
- Make several small cuts in the top of the cheese and tuck in the garlic and thyme. Pour over the wine and finish with black pepper.
- Place on a baking sheet and bake for approximately 20 minutes, or until the centre is completely soft and molten.
- Meanwhile, boil the potatoes in well-salted water until tender. Drain and keep warm.
- Bring the cheese directly to the table in its box with the warm potatoes, cornichons and torn crusty bread.
- Dip, spoon and share.
