Hello, everyone! It has been quite a while since I have shared any recipe or food adventures here. I have very good reasons. I will not bore you with those but rather share a short version of what I have been up to the whole time I was not food blogging. I got into street photography, created a few artworks ( watercolour paintings mostly) and was involved in a few (street) photography exhibitions. I also rediscovered my love for books and have been reading mad the past year. Though I was busy doing those, I never stopped exploring new foods and all have been shared on my Instagram account. I am living this quote from C.S.Lewis, — ‘Eating and reading are two pleasures that combine admirably.’ Lots of new cafes and restaurants opened in Sydney the past two years and I just had to try the popular items on their menu. I still am baking and enjoying high tea with friends and for quite some time now, have developed an appreciation for good cheeses and everything that goes with it in a charcuterie board. Fromager des Clarines, to be specific is a favourite. It is the French pasteurised cow’s milk that is traditionally baked in its wooden container then served with crusty bread to scoop the cheese out. Baked with herbs and a splash of wine is how I do it but every now and then, I skip the wine and instead add honey before baking or drizzle the honey on top of the crusty bread dipped in that silky and luscious cheese. I am obsessed with truffle and lavender that I either use truffle honey or lavender honey with this cheese. Very easy and quick to prepare, you will be enjoying your mini fondue in less than half an hour.
![](http://inseasontoday.com/wp-content/uploads/2018/12/fromager-des-clarines-2-1024x768.jpg)
Ingredients
250g Fromager de Clarines
2-3 sprigs of fresh thyme or rosemary
1 garlic clove, blanched for 2-3 minutes in boiling water then thinly sliced
a splash of dry white wine
Method
• Pre heat the oven to 220°C.
• Remove plastic covering and leave cheese uncovered in the wooden box.
• Stud the top of the cheese 3 – 4 times with a knife.
• Add the garlic & herbs into the holes made.
• Add splash of wine, if using.
• Cover with foil, and put in hot oven for 15 minutes.
• Remove foil then bake for another 5 minutes to brown the top of the cheese.
• Serve with crusty bread, cornichons and your favourite cured meats.
![](http://inseasontoday.com/wp-content/uploads/2018/12/IMG_20181211_152651_057-1024x768.jpg)
![](http://inseasontoday.com/wp-content/uploads/2018/12/fromager-des-clarines-3-1024x768.jpg)