Patrick Oconnell
Mont d'Or, also known as Vacherin Mont d'Or, is a soft cheese often referred to as the Holy Grail of French raw milk cheeses. It is produced in both Switzerland and France and is known for its gooey, runny texture and unique nutty flavour. The cheese is typically sold in a wooden box and can be baked in an oven and served with bread, baby potatoes, and ham, or enjoyed at room temperature with a spoon.
| Characteristics | Values |
|---|---|
| Cheese type | Soft cheese |
| Country of origin | Switzerland, France |
| Seasonality | 15 August to 15 March |
| Serving temperature | Room temperature, baked |
| Accompaniments | Bread, ham, baby potatoes, salad, wine |
| Eating method | Eaten with a spoon |
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What You'll Learn
How to bake Mont d'Or cheese
Vacherin Mont d'Or is a highly seasonal cheese, generally available from mid-October, and made with a lot of milk, resulting in a rich, creamy texture and nutty flavour. It is revered as the best of the raw milk cheeses in France and is the only French cheese to be eaten with a spoon due to its gooey, runny, sticky, and liquescent texture.
- Preheat your oven to 200˚C (180˚C fan).
- Boil some potatoes until they are just soft, then set them aside and keep them warm.
- Remove the lid from the Mont d'Or box and take off any plastic wrap from the cheese.
- Make small cuts in the surface of the cheese and insert slices of garlic.
- Pour white wine over the cheese and sprinkle with thyme leaves, salt, and pepper.
- Put the lid back on the cheese and place the box on a baking tray.
- Bake in the oven for 10-15 minutes, or until the cheese is molten and gooey.
- Serve immediately while still hot, with the warm potatoes for dipping.
You can also add a few small sprigs of rosemary and rub the top of the cheese with olive oil before baking. This indulgent, gooey baked Mont d'Or cheese is perfect for sharing and can be served with gherkins and French bread or baguette for dipping.
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How to serve baked Mont d'Or cheese
Mont d'Or cheese is often referred to as the "Holy Grail of soft cheese". It is a French cheese that is typically eaten with a spoon due to its gooey, runny texture. The cheese is named after Mont d'Or (Golden Mountain) in the Jura region, Franche Comte, department of Doubs. It is wrapped in spruce bark, which gives the cheese its unique nutty taste.
Preparation
- Preheat your oven to 200°C.
- Take the cheese out of the refrigerator and let it come to room temperature.
- Using a sharp knife, make 8-10 slits in the top of the cheese.
- Fill the slits with flavourings of your choice. Some common options include garlic, rosemary, thyme, and sage.
- Drizzle the cheese with white wine and season with cracked pepper or salt, if desired.
Baking
- Wrap the cheese box in two layers of aluminium foil, going about halfway up the sides.
- Place the wrapped cheese on a baking tray and put it in the preheated oven.
- Bake for 15 to 30 minutes, until the cheese is very hot and the top is beautifully bronzed and oozing.
Sides and Presentation
- While the cheese is baking, prepare your sides. Boiled baby potatoes, crusty bread, cornichons, and sliced smoked ham are all popular choices.
- You can also serve the cheese with a crisp green salad dressed with a simple vinaigrette.
- For an extra special touch, serve the baked Mont d'Or on a rustic wooden board.
Wine Pairing
- The best wine to serve with Mont d'Or is the regional vin jaune, a sherry-like wine with hints of nuts and dried/candied fruits.
- Other wine options include Arbois, Chasselas, Sancerre, Chardonnay, or Gewürtztraminer.
And that's it! You now have a delicious and memorable baked Mont d'Or cheese dish to enjoy.
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How to eat Mont d'Or cheese cold
Mont d'Or cheese is often eaten warm, straight out of the oven, or at room temperature. However, it can also be enjoyed cold. In fact, some people prefer to eat it cold, straight out of the container, without heating it. If you want to eat it cold, it is recommended to let it sit at room temperature for 2 to 8 hours before serving.
When eating Mont d'Or cheese cold, you can simply scoop it out of the container with a spoon and enjoy it on its own. Alternatively, you can spread it on a baguette or crackers. Some people also like to add honey to their cold Mont d'Or cheese.
If you want to add some extra flavour to your cold Mont d'Or cheese, you can try pairing it with various sides and condiments. For example, you can serve it with a good, flavourful white wine such as Arbois, Chasselas, Sancerre, Chardonnay, or Gewürtztraminer. Champagne or beer also go well with the cheese.
You can also create a charcuterie board with smoked beef or other charcuterie, boiled new potatoes, and slices of ham. Mont d'Or cheese can be a great addition to this spread, offering a unique, nutty taste derived from the spruce bark in which it is wrapped.
While eating Mont d'Or cheese cold is a valid option, many people enjoy it baked or melted. Some people poke the cheese with a knife, insert garlic cloves, and pour white wine over it before baking it in the oven. This results in a melted cheese with a nice brown crust on top. You can also melt the cheese and pour it over steamed potatoes or use it as a topping for sandwiches, mac and cheese, or cheese soufflés.
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How to eat Mont d'Or cheese with bread
Mont d'Or cheese is a French delicacy, often revered as the best of the raw milk cheeses. It is gooey, runny, sticky, and liquescent, and is best enjoyed warm and molten. Here is a guide on how to eat this indulgent cheese with bread:
Preparation
Mont d'Or cheese is sold in a wooden box and wrapped in spruce bark. To prepare the cheese, preheat your oven to 200°C. Wrap the cheese box in foil, going about halfway up the sides. Place the wrapped cheese on a baking tray.
Baking
Using a sharp knife, make 8-10 slits in the cheese and fill them with garlic slivers. You can also add herbs like rosemary, sage, thyme, or truffle shavings. Drizzle white wine over the cheese and season with cracked black pepper.
Bake the cheese for 15-30 minutes until the top is beautifully bronzed and molten. Keep an eye on it as it cooks!
Serving
While the cheese is baking, prepare your sides. Boil some potatoes until tender, and slice a crusty baguette or some breadsticks. You can also add cornichons, sliced ham, and a green salad with a mustard vinaigrette.
Once the cheese is ready, serve it on a rustic wooden board with all the sides. Dip the bread into the molten cheese and enjoy!
Storage
If you have any leftovers, store them in a closed container in the fridge. Mont d'Or cheese can also be enjoyed cold, spread on bread or crackers.
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How to eat Mont d'Or cheese with potatoes
There are several ways to eat Mont d'Or cheese with potatoes. The cheese itself is gooey, runny, and sticky, and is one of the few French cheeses that is typically eaten with a spoon.
Mont d'Or cheese can be eaten cold, at room temperature, or baked. If you choose to eat it unbaked, leave the cheese out for an hour or two to let it reach room temperature and become gooey.
If you would like to bake the cheese, preheat your oven to a high temperature. Take a whole Mont d'Or cheese and wrap the container securely in foil, leaving the top exposed. Set the wrapped cheese on a baking sheet. Poke eight to ten slits in the top of the cheese with a knife and insert slivers of fresh garlic into them. Pour white wine over the cheese, and bake for 15 to 30 minutes, or until it is very hot and has a nice brown crust on top. Serve the baked cheese with boiled or steamed potatoes, and sides of bread, ham, and charcuterie.
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Frequently asked questions
Preheat your oven to 200°C. Wrap the cheese box in two layers of aluminium foil and place it on a baking tray. Make 8-10 slits in the cheese and fill them with garlic and rosemary. Drizzle with white wine and season with cracked pepper. Bake for 15-30 minutes until the cheese is golden and oozing. Serve on a rustic wooden board with boiled baby potatoes, crusty bread, cornichons, and sliced smoked ham.
Mont d'Or cheese is often served with bread, potatoes, and ham. It can also be served with roasted vegetables, such as Brussels sprouts, red potatoes, and shallots. It pairs well with a good, flavourful white wine, such as unoaked Chardonnay, Arbois, Chasselas, Sancerre, Chardonnay, or Gewürtztraminer, Champagne, beer, or vin jaune.
Yes, you can eat Mont d'Or cheese without baking it. It is recommended to let the cheese sit at room temperature for an hour before serving to let it get gooey.
