Preparation

1. Wash and remove the leaves from the thyme, then mix with the Le Guérandais coarse grey Guérande salt and flour.

2. Add 5cl of water, work the dough quickly with your fingertips and form a ball. Leave to rest for 1 hour.

3. Preheat oven to 180° (Thermostat 6)

4. Roll out the dough into a disk about 30cm in diameter. Place the Reblochon cheese in the center and fold the dough over the cheese. Seal as tightly as possible, place on a baking sheet and bake for 30 minutes.

5. Remove the Reblochon from the oven, place on a dish and remove the salt crust. Carefully slice off the surface and enjoy warm and melting, with toasted slices of farmhouse bread and a sprinkling of freshly ground pepper.

Tip: Sprinkle the surface of the Reblochon with Espelette pepper before sealing it in its salt crust. It will be fragrant and pleasantly spicy.

For a longer cooking time, you can place the Reblochon in a wooden tin (such as a Mont d'or) and cover it with a layer of salt paste.