We only managed one baked Vacherin night this Mont d’Or season but it was a good one! I didn’t have any opened white wine so used a dry sherry instead and it worked so well, I wanted to share it here. I skipped the garlic as I don’t think it’s needed so it’s super simple to make.
Last year we learnt how amazing the baked cheese was together with cold (not fridge-cold, but cooled after cooking) new potatoes (a bit like raclette) so those were a must have. We also had bread which is a given, and I like something crusty like a baguette to give a bit of a contrast to the soft melted cheese texture wise. (I love it the most when it’s starting to cool down slightly and coats the bread or potatoes with a thick layer of cheese.) Charcuterie is also a must for me and I wan’t something with acidity as well so cleanse the palate in between. We had radishes and cornichons, but crispy apple slices or small pickled onions work well too.
I’m salivating as I’m writing this, and am already looking forward to the next Vacherin season (December-March) but I’m also very ready for spring and summer right now. It’s already wild garlic season and I cannot WAIT for the British asparagus to come up!
Baked Vacherin Mont d’Or, serves 2
1 Vacherin Mont d’Or cheese 450-500 g, at room temperature
60 ml dry sherry
Preheat the oven to 180ºC. Unwrap the cheese from any plastic and place on a baking sheet. Make a few slits in the top and pour in the sherry. Bake until melted and hot, approximately 30-45 minutes. Serve with a platter of nice things to dip into the cheese such as cooked cooled new potatoes, sliced baguette, charcuterie, radishes and cornichons.