Name: Baked Vacherin Mont d’Or
Yield: Serves 3-4
Cuisine: French
Ingredients: Take an individual Vacherin, which weighs about 500 g (1 lb 2 oz), and bake it for 15-20 minutes at 180°C/350°F/Gas mark 4. Serve with slices of toasted baguette or leaves of endive. There you are, fondue without the fuss.

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

VACHERIN IS SUCH AN INDULGENT CHEESE AND ONE OF MY FAVOURITES, HOT OR AU NATUREL. It’s made in the Alps, but the Swiss now have exclusive rights to call theirs Mont d’Or, whereas previously Mont d’Or could be made either side of the northwestern Swiss/French border. This cheese is in season during the winter months from early October and, served at room temperature, has a unique, velvety texture.

Vacherin comes in its own little wooden box that allows it to continue maturing, so the