Brown cheese caramel apples are simply divine. There is a richness and a slight tang from the brown cheese that melts into the sweetness of the caramel. I also think there's something beautiful in drawing in flavors from the farm that compliment each other, especially the pairing of cheese and fruit.
Remove the stems from the apples and wash off any waxy residue, otherwise the caramel will slide off the apples. Put a stick in the center of each apple. Place the apples in the refrigerator until ready to use to help the caramel stick better (unless you’ve just picked them straight from the tree on a cold day).
In a large, heavy-bottomed pot, bring the water, sugar and salt to a boil over medium-high heat, stirring often, until the mixture turns light amber in color, about 5 minutes. Add the heavy cream, being careful as it will bubble up vigorously, then add in the brown cheese and lower the temperature to medium, stirring constantly to combine and prevent scorching on the bottom, and cook for 5 minutes or until thickened. Remove from the heat.
Take an apple and dip it into the caramel, covering it completely except for a little space on the top, and let the excess caramel drip off. Place it on a nonstick surface such as a silicone baking mat. Continue with the remaining apples. If using toppings, add them immediately after dipping the apples in the caramel. Serve once the caramel is set. Store in the refrigerator, loosely covered, for a couple of days.