Hit the heights with an Alpine feast

mixture into the well and add the olive oil and a sprinkle of salt. Stir together until a dough forms – it should be moist but not sticky. Tip the dough on to a floured work surface and knead for 10 minutes.

Transfer the dough to an oiled bowl, cover with a clean tea-towel or cling film and place in a warm, dry spot, such as an airing cupboard, for an hour.

Preheat the oven to 180C/160C fan/gas 4. Line a large baking sheet with greaseproof paper (or use two baking sheets). Divide the dough into eight pieces and roll out each piece on a lightly floured work surface into a rectangle measuring about 24 x 10cm. Transfer to the lined baking sheet. Brush with olive oil and sprinkle with the chopped rosemary and some salt. Bake for 15 minutes or until crisp and golden. Remove from the oven and leave to cool on wire racks. To prepare the baked cheese, remove the lid from the cheese box. Make several slits in the top of the cheese with a sharp knife and sprinkle over the crushed garlic, chopped rosemary and white wine. Season with salt and pepper.

Place the lid back on the cheese box, sit the box on a baking tray and bake for 15 minutes until melted.

To serve, remove the lid from the cheese box and place the box on a wooden serving board, then arrange the crispbreads around the cheese and scatter over some sprigs of rosemary for decoration, if you wish.