1 10 oz. wheel Point Reyes Quinta, bay leaves removed
1 sheet frozen puff pastry, thawed
¼ cup cherry jam
1 teaspoon chopped fresh thyme
Remove the bark wrapping from the Quinta by carefully making one shallow cut through the bark, from the top of the wheel to the bottom. Gently pull the bark away from the cheese until it is completely removed. Discard bark and set Quinta aside.
On a work surface, roll puff pastry until the sheet is about one inch larger on each side than it was when you started. Place Quinta in center of puff pastry sheet. Spread cherry jam on top of wheel and top with thyme. Gently fold the puff pastry around the cheese, crimping it with your fingers along any seams to seal it firmly.
Whisk egg and 1 tablespoon water together in a small bowl. Brush top and sides of puff pastry with egg wash.
Bake for 20-25 minutes. Let set for about 10 minutes. Dip in with a spoon and enjoy with your favorite bread or crackers.