The caramel should be prepared ahead of time and allowed to cool to at least room temperature, and gently warmed just before serving. It can be kept refrigerated in an airtight container.
Stir sugar and water together in a heavy-based saucepan over medium heat until the sugar has mostly dissolved.
Increase heat to medium-high and bring mixture to a boil, stirring constantly until it is a clear syrup.
Continue to cook and stir until mixture turns sandy and crumbly and then begins to melt again. Keep stirring until it becomes an amber colour (8-10 min).
Remove from heat and carefully pour in the cream while constantly stirring (be careful as the caramel will continue to bubble) until the boiling subsides.
Mix in vanilla and salt. Let caramel sauce stand until room temperature (about 15-20 min). If needed, store refrigerated in an airtight container.
Warm over low heat before serving.
Pre-heat oven to 180C. Place apples on a baking sheet and drizzle lightly with olive oil.
Sprinkle with brown sugar and cinnamon, making sure all the apples are coated.
Bake in oven for approx 25 min until the apples are cooked through and golden brown.
Place room temperature Fromager d’Affinois Le Fromager and Fromager D’Affinois Bleu on a serving dish and cover with warm apples and drizzle with warmed caramel sauce. Enjoy!