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- 1 Reblochon (not too ripe)
- 2 sprigs fresh thyme
- 300g flour
- 200g Le Guérandais coarse grey Guérande salt
Wash and remove the leaves from the thyme, then mix with the Le Guérandais coarse grey Guérande salt and the flour.
Add 5cl of water and work the mixture quickly with your fingertips to form a ball. Leave to rest for 1 hour.
Pre-heat the oven to 180° (Gas mark 6)
Roll the mixture out to form a circle roughly 30cm in diameter. Place the Reblochon in the centre and fold the mixture over the cheese. Seal as tightly as possible, then place on an oven tray and cook for 30 minutes.
Remove the Reblochon from the oven, transfer to a plate and remove the salt crust. Cut the surface carefully and eat while warm and melting with fingers of toasted country bread and some freshly ground black pepper.
Dust the surface of the Reblochon with Espelette chilli pepper before closing the salt crust. It will be flavoured and pleasantly spicy.