Saturday, 7 January 2012

Vacherin Mont D'or

There are certain foods that make the cold weather almost bearable, and this pungent, instant fondue is one of them. It's one of the few cheeses that is still considered seasonal- September to April, according to its website, but I tend to eat it around Christmas time. Unless you are feeling extravagant, it's probably the only time of year that you'd justify its price.
Once you have obtained your cheese, preheat your oven to 180C. Remove any plastic wrapping from the box. Take off the lid and score a cross about 3cm wide in the centre of the cheese. Poke in a few thin slices of garlic, drizzle over a few spoonfuls of dry white wine, and season with pepper. Replace the lid, and wrap the entire box in foil. Bake for around 25 minutes until it is liquid and piping hot all the way through- test with a skewer if you are not sure.
Remove from the foil, and serve with baguette, cornichons and some bitter leaves. A little charcuterie alongside is wonderful but not obligatory.

No comments:

Post a Comment