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Stir in the cheese and continue to stir until it is melted and incorporated.
In a Dutch oven, heat the olive oil over high heat until smoking. Add the meat and sear on all sides until dark golden brown. This should take about 15 minutes. Remove the meat and set aside. Add the apples and flour to the pan and cook, stirring to coat the apples with the flour, for 3 minutes. Add the cinnamon, red wine and chicken stock and scrape the bottom of the pot with a wooden spoon to dislodge any browned bits. Season with salt and pepper, bring to a boil, add the veal breast, reduce to a simmer and cook for 2 hours, until the meat is very tender. Remove the meat and set aside.
Yield: 1 1/2 quarts