Maroilles chaud

Method

1. 1 Peel away the reddish-orange rind of the Maroilles cheese; that's the saltiest and most flavorful part.
2. 2 Cut the cheese into 2 cm thick blocks and arrange them in small clay trays.
3. 3 Pour the beer around the cheese, not on top; the beer at the bottom will melt the cheese while keeping the top puffed up and golden.
4. 4 Bake at 220 degrees for 12 minutes, or until the cheese surface puffs up and turns brown.
5. 5 Sauté sliced apples in butter for 4 minutes, then serve with toast, mustard, and pepper.

With an appliance

• Air fryer 25 min

  Replace step 4: spray a thin layer of oil around the cheese, use a steam cooker at 235 degrees for 8 minutes, rotating the tray at minute 4. The strong airflow shortens the time by about one-third compared to a conventional oven and sears the surface faster.