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.
Mont d’Or cheese
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. Continue reading
I swore I would keep up with this blog a lot better than my old one, but here I am, updating after a 3 week absence. Oops. I did not mean to let it go that long. I wish I could say that it’s my classes that are taking up all of my free time, but other than the (sometimes inconvenient) commute, that’s really not true. It’s more like extreme and utter hatred for my program that demotivates me from doing pretty much anything productive. More on that another time.
Instead, I’d love to share with you some of the yummy meals we have had since returning to Lille from Franche-Comté. Winter is rapidly approaching with many places in France already experiencing their first snowfall of the year (luckily, Lille has remained snow free), so it’s the perfect time for some heart cheese meals.
For the November 11th holiday, we enjoyed a very delicious fondue. It was a mix of 3 cheeses: Vieux Comté, Comté fruité, and emmental. Needless to say, it was very yummy and very very filling.