If you're lucky enough to find a wheel of cheese in its wooden
casing, carefully remove the cheese and any paper, then line the
case with baking paper. Place the cheese back inside and bake.
1round white-rind cheese (about 400gm), such as Camembert or Brie60 mlchardonnay 1garlic clove, thinly sliced5small rosemary sprigsPoppyseed crackers200 gm (1 1/3 cups)plain flour, sieved50 gm (1/3 cup)wholemeal flour, sieved1 tspbaking powder30 mlextra-virgin olive oil, plus extra for brushing2 tbsppoppyseeds
For poppyseed crackers, combine flours and baking powder in a bowl with 1 tsp fine sea salt. Mix in olive oil and 120ml water, and bring together with your hands. Knead lightly to form a smooth dough, pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Preheat oven to 220C. Divide dough into 2 pieces and roll out each on a floured work surface to 2mm thick. Cut into rough 3cm-width triangles and transfer to trays lined with baking paper. Brush with olive oil, season to taste, scatter with poppyseeds and bake in batches until golden and crisp (6-7 minutes). Transfer to a wire rack and cool.
Reduce oven to 200C. If your cheese has no case, place it in a baking dish or large ramekin that it fits snugly. Place on a tray lined with baking paper, pierce top of cheese 5 times with a small sharp knife, stud each hole with a slice of garlic and a sprig of rosemary, drizzle with wine, and bake until the cheese is slightly golden and very soft (10-12 minutes, depending on the type of cheese). Cool slightly and serve with poppyseed crackers.