A small boxed Vacherin Mont d'Or at room temperature
3 large cloves of garlic
60ml of dry white wine
4 sprigs of fresh thyme
crusty bread - we used a Leeds Bread Coop baguette
Take the wrapping off the Vacherin and leave in its box, throw the lid away and place into an ovenproof dish. Preheat the oven to 180 fan / 200 electric /6 gas.
Bring a saucepan of salted water to the boil over a high heat. Blanche the cloves of garlic for 4 minutes.
Drain the garlic then run under cold water, cut in half lengthways and press into the top of the Vacherin - pierce holes in the top using a sharp knife.
Pour over the wine in batches, making sure it seeps into the cheese each time.
Sprinkle the fresh thyme leaves over with some freshly ground black pepper.
Place into the oven for about 20 minutes or until the top is browned and is lovely and crispy.
Serve with crusty bread and a glass of chilled white wine.