As promised last time, I’m going to share with you a simple recipe for Mont d’Or chaud (baked Mont d’Or).
Mont d’Or is a cheese made from cow’s milk that can be found in both Switzerland and France in the Jura mountain area. The French version is unpasteurized and produced in the Haut-Doubs department. It’s only sold between the beginning of September and the beginning of May. We prefer to wait until at least end of October or later to buy Mont d’Or as it has a much stronger flavor, because the cows have been in the stable longer so their milk tastes different due to their change in diet.
As we were in a neighboring department – the Doubs, we picked up a medium sized Mont d’Or, because we simply love the cheese. You can eat it as is or you can bake it which is what we decided to do. However, you can find the cheese in most supermarkets or at the local markets in France. I’m not sure if you can find it elsewhere.
This is my first recipe post, so I hope you like it. Also, I’m horrible at taking pictures, and my lazy self thought it was best to take them with my phone so they upload to my computer automatically.
1 Mont d’Or (any size you like)
White wine (we used a Chadonnay from Arbois de Jura)
(I’ve read you can also add garlic if you’d like, but we haven’t tried it).
Preheat the oven to 200°C (400°F)
Line the wooden container with foil so the cheese doesn’t escape as it melts.
Cut a hole in the center of the cheese
Pour in some wine – it’s not an exact science. It’ll depend on the size of your cheese, but pour wine into the hole you made until it overflows a bit.
Place the piece of Mont d’Or you cut out back
Bake in the preheated oven for about 20 minutes or until the cheese is completely melted. We put the broiler on for a minute or two at the end to form a nice crust, but it’s optional.
Enjoy! I suggest serving over some potatoes and charcuterie, but you can also just eat bread with it. Oh! And don’t forget to pour yourself a nice glass of white wine! Bon appétit!
Perhaps I’ll share with you our recipe for fondue after our next trip to France-Comté at the holidays. What do you think?