Prepare the cheese

• Cut the reblochon into thick wedges, keeping the rind on so the centre stays molten.
• Pat the wedges dry with paper towel.

Set up the breading station

• Place the flour in one bowl, the beaten eggs in a second and the breadcrumbs mixed with the panko, salt and pepper in a third.
• Roll each cheese wedge in flour, then in egg, then in the breadcrumbs.
• Dip again in egg and breadcrumbs for a double coating that seals the cheese.

Chill the breaded cheese

• Place the breaded wedges on a plate and refrigerate so the coating sets and the cheese firms up.

Heat the oil

• Heat the frying oil to 180 °C in a deep fryer or deep pan.

Fry until golden

• Lower the breaded cheese into the hot oil in small batches.
• Fry until the crust is deep golden and crisp, turning once.
• Drain on paper towel.

Serve immediately

• Serve the breaded reblochon while hot so the centre flows when cut.