Brunches & breakfasts , Starters & aperos , Main dishes

Boîte chaude with L’Angélique-À-Marc cheese, Apple, Prosciutto and Beer

Name: Boîte chaude with L’Angélique-À-Marc cheese, Apple, Prosciutto and Beer
Prep time: 10 min
Cook time: 55 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 8 slices prosciutto; 1 whole wheel of Angelica cheese (approx. 1 kg); 1 Empire apple, diced; Approx. 1/3 cup white apple beer; Herbs de Provence, to taste; Pepper, to taste; Honey; 3 garlic cloves, cut into sticks

Preparation 10 min
Cooking 55 min
Servings 4 to 6
Freezing I do not suggest

When Fromagerie de l’Isle asked me to revisit their famous Angélique cheese, winner of a Sélection CASEUS 2024 award, to make a boîte chaude, I immediately thought of the classics from across the Atlantic. Because yes, the boîte chaude, that ode to melted cheese, has deep roots in France. Over there, it’s known as “boîte chaude jurassienne”: a rustic dish where you take a whole wheel of cheese, slice it, add white wine, season it and slowly melt it to make a kind of magic potion that no one can resist. Imagine a platter of creamy cheese, served with crusty bread, potatoes and pickles – a bit like fondue, but even more decadent!

For my version, I took the delicious Angélique-À-Marc from home, added a touch of crispy prosciutto, tart apples, a drizzle of honey and a splash of white beer (because we’re Québécois to the core). Ready to blow your belts off? Tchin mon gars!!!

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Ingredients

8 slices prosciutto
1 whole wheel of Angelica cheese (approx. 1 kg)
1 Empire apple, diced
Approx. 1/3 cup white apple beer
Herbs de Provence, to taste
Pepper, to taste
Honey
3 garlic cloves, cut into sticks

To serve :

Diced bread baguette
Sweet and sour gherkins
Green grapes
Sausage

Preparation

Preheat oven to 425°F (220°C). Line a baking tray with parchment paper. Arrange the prosciutto slices on the baking sheet and bake for approx. 10-12 minutes, until lightly crisp. Remove from oven, allow to cool, then chop coarsely. Set aside.
Cut the wheel of Angelica cheese in half horizontally, to create two halves of equal thickness. Place the lower half of the wheel in a cast-iron skillet the same size as the cheese. On this half, spread the diced apple, prosciutto, a splash of white beer and a generous drizzle of honey. Season with herbes de Provence and pepper to taste. Place the top half of the cheese on top of the filling and press well.
Make light, squared incisions on the top of the cheese, following the natural lines of the cheese. Pour a little white beer over the cheese, then prick the garlic cloves all over, pressing them lightly into the cheese. Season with pepper and herbes de Provence.
Place in the oven for around 45 minutes, until melted and golden. Serve with crusty baguette cubes, sweet-and-sour gherkins, green grapes and sausage slices.

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