Preheat your Oven to 375°F. Remove any plastic wrapping from the 1 whole Camembert wheel 250g / 9 oz, in its wooden box, then place the cheese back into the bottom half of its wooden box. If the box has staples, make sure they are metal (safe for oven use). Alternatively, place the unwrapped 1 whole Camembert wheel 250g / 9 oz, in its wooden box in a small Baking Dish just large enough to hold it snugly.

Using a small Knife, score the top rind of the 1 whole Camembert wheel 250g / 9 oz, in its wooden box in a crosshatch pattern — make cuts about ½ inch deep across the whole surface. This allows the toppings to seep in and the cheese to ooze out beautifully once melted.

Press the sliced 2 cloves garlic thinly sliced into the scored cuts, distributing evenly across the top. Tuck the 2 piece fresh rosemary sprigs leaves picked, or broken into small sprigs leaves or small sprigs into the cuts as well.

If using, drizzle the 1 tbsp dry white wine; optional but recommended or 1 tbsp dry white wine; optional but recommended over the top — it adds a subtle depth of flavour and helps keep the cheese extra gooey. Then drizzle the 3 tbsp honey generously over the entire surface. Finish with a pinch of 1 pinch flaky sea salt and a crack of 1 pinch black pepper freshly cracked.

Place the cheese (in its box or dish) onto a Baking Sheet for stability and easy handling. Bake in the preheated Oven for 18–22 minutes, until the top is golden and the centre feels completely soft and molten when gently pressed. Do not overbake — if it goes too long, the rind can burst and the cheese will run out.

Remove from the Oven and let it rest for 2 minutes. Carefully transfer to a serving board (still in its box or dish). Use a sharp Knife to cut open the top rind fully, or let guests tear into it themselves. Serve immediately with 1 whole crusty baguette or sourdough loaf sliced or torn into chunks, for serving, 1 small bunch of crackers for serving, and 1 whole apple cored for serving slices for dipping.