Remove the rind from the sheep’s cheese, cut it into cubes and melt it in a saucepan over very low heat.
Cut the tarragon leaves with scissors and add them to the melted cheese.

Peel the apples, cut them in half and remove the cores. Cut each half of the apple into 6 slices along the height.

Melt the butter in a pan and sauté the apple slices on both sides until they are golden brown.
Divide the apples among the gratin dishes.

Preheat the oven to 350°F (180°C).
Mix the milk with the melted cheese and divide the mixture over the apples.
Put the gratins in the oven for 5 minutes, then place them under the grill for 1 minute.