Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for cheese lovers. Unfortunately they are only available in the winter months.
So in winter, baked Mont d’Or has the ability to warm the soul, from the very first bite and all the others thereafter are a delight!
INGREDIENTS
1 250g vacherin Mont d’or
2 teaspoon dry White wine
to serve
New potatoes
Cornichions
crusty bread
METHOD
Pre heat oven to 200C
If you cannot get Mont d’or then Camembert will do, but trust me it want be as “gloopy” or as tasty.
Meanwhile prepare the cheese. Pierce the top of the cheese a few times with a fine skewer and drizzle in the wine.
Bake in the oven for 15 minutes, or until the cheese is hot and has softened all the way through.
Put the cheese in its box on a serving platter take the lid off, and surround with the cornichions, and chunks of crusty bread.
Original recipe Rick Stein French Odyssey
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