Recipe: Fourme d'Ambert with Truffles

1 Carefully remove the top of the cheese and set it aside on a plate.

2 Using a spoon, remove the inside of the cheese paste without breaking the edges and transfer the paste to a bowl.

3 Using a small whisk, mix this paste with the armagnac and chopped truffles. Give it a good grind of pepper, then using a spoon, put this mixture back into the cheese shell with the lid on top. Wrap everything in plastic wrap and let it rest for 2 days in the refrigerator.

4 Then comes pure bliss: toast some small baguette croutons. Remove the cheese from its wrap, place it on a platter in the middle of the table and remove the lid. Each guest will then dive in, armed with a spoon, into the cheese to spread it on their little croutons. I hardly dare tell you what a gustatory experience you're going to have at that moment. Serve for example with a white Hermitage, an ice wine or a noble rot wine from Alsace.