Tuesday 25 February 2014

Baked Mont d'Or recipe

I know, I know, I should have posted this much earlier at the start of winter or something but I don't usually blog about my evening meals at home. 

Mont d'Or (also called Vacherin mont d'Or) is a seasonal cheese produced in the Jura region in France from September to April. I'm so happy that Sheridans cheesemongers and Fallon and Byrne both stock it, as it's one of my favourite French cheeses.

I've eaten countless baked Mont d'Or over the last few months so I think this cheesy goodness deserves its little space on my blog. It has to be one of the simplest and tastiest meals ever.

Mont d'Or is very rich and quite soft, it can be eaten like any other cheese with bread but it's truly divine when baked. 

French people usually dunk some nice bread into the melted cheese or pour it over some boiled potatoes and enjoy with some charcuterie (cold meats) and cornichons (gherkins). Délicieux!

Now hurry up and get a Mont d'Or before the end of the season and try it for yourself! Tempted?

Baked Mont d'Or (serves 4 as a starter or 2 as a main)

1 Mont d'Or cheese 
1 garlic clove
A good splash of white wine

Preheat the oven to 190C
Remove the plastic and the lid from the Mont d'Or
Wrap the bottom and sides in aluminium foil, leaving the top exposed
Finely slice the garlic glove
With a knife make several slits into the cheese
Shove a slice of garlic into each slit
Pour a good dash of white wine over the cheese (about a shot glass)
Bake in the oven for about 15 minutes or until melted