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Baked Vacherin Mont D’or

Date: 24/09/2013 Category:

Baked vacherin mont d’or, served warm fondu-style with potatoes, ham and cornichons to dip into the rich,tangy cheese.

You can serve this with anything you want, but a mixture of tastes and textures is essential.

Serves 4 as a starter

  • 450g/16oz vacherin mont d’or in its wooden box
  • A few sprigs of thyme, cut into short lengths
  • 1 garlic clove, finely sliced
  • A splash of white wine
  • A couple of ratte or pink fir apple potatoes per person, boiled and still warm, to serve
  • Cooked English ham, shredded or sliced, to serve
  • Cornichons or pickles, to serve
  1. Preheat the oven to 200C/ 400F/Gas 6. Take the lid off the cheese box and place on a baking tray.
  2. Make slits in the cheese with a knife and stick the thyme and garlic slices into the holes.
  3. Season with pepper, pour over a splash of wine and place in the oven for 8–10 minutes until completely soft.
  4. Serve while still hot with the warm potatoes, ham and cornichons.