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

• 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

• 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.