This is quite possibly the most decadent way to eat cheese ever invented. Based on the Swiss delicacy Baked Vacherin Mont D’Or.  Seasonally enjoyed in the depths of winter with a good  bottle of  wine. It’s mid July and mighty cold over here.  There is no better excuse to take a  small wheel of King Island Double Cream Brie. Baked in its box in a hot oven. Studded with slivers of garlic and sprigs of thyme. Doused with a little white wine. Instant cheese fondue. Simple to prepare. Meltingly delicious smeared over fresh, crusty bread.

Baked King Island Double Cream Brie with Garlic, White Wine and Thyme

2 cloves garlic, peeled
1 King Island Double Cream Brie, in it’s box
2 tablespoons white wine
sprigs of fresh thyme
freshly ground black pepper

PREHEAT oven to 180 C.
PLACE garlic in a small bowl, cover with boiling water, blanch for a couple of minutes then drain. Cut each clove of garlic into thin slivers.
REMOVE cheese from its box and wrapping. Line the base and side of the box with a small sheet of baking paper. Return cheese to the lined box. Using a small knife, cut slits into the top of the cheese. Push a  thin slice of garlic into each slit.
POUR over the wine making sure it seeps into the cheese. Scatter with  thyme, and season with freshly ground black pepper.
SIT the box of prepared cheese in its lid on an oven tray, cover with foil, then bake for 25 minutes or until warmed through and runny.
SERVE immediately with crusty bread and a glass of wine.