1. Line a small ovenproof dish with parchment paper. Place the round Castello Creamy White into the baking dish. If you are using Castello Creamy White 150g half moons, then put the two halves as close together as possible, with the cut sides of the cheese against one another.
2. With a sharp knife make small incisions in the top of the cheese and fill them with little sprigs of rosemary and thin slices of garlic.
3. Bake the cheese for 15 minutes at 180°C. Serve immediately with biscuits, mustard and fresh grapes.
Stuffing herbs in the cheese while it cooks gives the cheese a delicious flavour. For a variation on this recipe, you can try different herbs, or even thin slices of truffle.