Anyone else who LOVES melted cheese?! Well, then this is for you. Cheese haters, please look away now.
I’ve only had this amazing cheese (seriously, it’s HEAVEN!) in restaurants before but thought it would be a good supper for Valentine’s Day, especially since we were going to the theatre but needed to eat something afterwards.
This beauty of a cheese; Vacherin Mont d’Or, is a French unpasteurised cheese and is only produced during the winter months (until March or so). The reason for this is that the same cows whose milk normally goes towards the production of Comté and Gruyère, are on a different diet in the winter and so their milk tastes different and is perfect for making this creamy dreamy cheese.
It’s quite gooey at room temperature but when baked it becomes the best cheese fondue (see below picture) and is both gooey and rich AND light at the same time. The recipe I used is courtesy of David Lebovitz and is of course completely fool proof and the only guidance one needs.
So what to eat with these cheese?! We had a lot of bits for dipping; prosciutto, cooked ham, bresaola, saucisson, cornichons, apple slices (Pink Lady and Granny Smith), crusty baguette and cold cooked new potatoes. Everything worked well, but my favourite was without a doubt the cold new potatoes. You must try it!
Baked Vacherin Mont d’Or, serves 4 as a starter or 2 as a main course
Adapted from David Lebovitz’s recipe.
1 Vacherin Mont d’Or cheese 450-500 g, at room temperature
1 clove garlic, peeled and thinly sliced
60ml dry white wine
Preheat the oven to 200ºC. Wrap the container of cheese securely in foil, making sure to enclose it so the foil goes up to the top of the outside of the container, but leave the top exposed. Set the wrapped cheese on a baking sheet.
Poke eight-to-ten slits in the top of the cheese with a paring knife and slide the slivers of fresh garlic in them. Pour white wine over the cheese, and bake the cheese until it’s very hot – it will take between 20 and 30 minutes.
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