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.