Preheat the oven to 200°C.

Remove the cheese from the plastic wrapper and pop into a cheese baking dish or back into the wooden box. Score the top in a criss cross pattern and season with salt and pepper.

Cut the croissants into bite-sized chunks and place onto a baking tray. Toss with oil, salt and black pepper. Throw on a few sprigs of rosemary and two smashed garlic cloves.

Pop the cheese and the tray of croissant pieces into the oven and bake for 20 mins, turning the croissants halfway through cooking.

While they’re ticking along, make your herby, pickly, spicy dressing. Pick a handful of rosemary leaves and finely chop them, you don’t want any stem here so get ‘em out of there. Finely chop the red chilli, keeping the seeds if you like it hot. Tip the whole lot into heatproof bowl.

Heat 4-5 tbsp of olive oil until just under smoking point. Pour over the chilli and rosemary and leave to infuse for 5 mins.

Finely chop the gherkins and add to the oil, rosemary and chilli with a big pinch of salt and black pepper. Add a splash of gherkin liquor and have a taste. You want this to be tangy, the cheese is super rich and this is your cut through element.

Once the croissant pieces are crunchy and golden, and the cheese is like liquid gold, pull them out the oven.

Pop the cheese onto a sharing board and surround with croissant dippers. Cover the cheese with the pickle dressing and get dipping.