Monday Mont d’Or

In the fall in our region, our cheese purveyor, Alain Hess, announces the imminent release of the year’s Mont d’Or, a large washed-rind cow’s-milk cheese only available through the late fall and early winter. While it can be eaten at room temperature if perfectly ripe, it really shines when it’s baked with a splash of white wine and eaten straight from the oven. In Burgundy, we serve it in the same style as fondue or raclette, with croutons, cornichons, and boiled potatoes