Baked Saint Albray with Potatoes

For baked Saint Albray, wash the potatoes and boil until soft. Cut the Saint Albray into 6 equal pieces and dredge in flour.

Then dip in the egg-milk mixture and then turn in the breadcrumbs-sesame mixture.

To keep the cheese from oozing, dip again in the egg-milk mixture and also roll again in the bread crumbs with sesame seeds.

Heat the oil to the thickness of a thumb in a frying pan and slowly fry the cheese wedges in it.

Peel the potatoes and serve the baked Saint Albray with the potatoes and cranberry jam.

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