Vacherin Mont d'or Fondue
Vacherin
Mont d’Or
is produced in the autumn when
the cows are not giving as much milk as is needed for the larger
mountain cheeses. Vacherin that we receive here is made in a
round weighing approximately 300-500 grams or about one pound. This
is brine washed cheese that has a thick orangey-brown velvety crust.
It is wrapped on the outer edge in spruce bark. The bark
imparts a wonderful flavour to the cheese. The taste is
unctuous and it has a “never to be forgotten” flavour. We
tasted it in the Jura as a very young cheese, and it was already so
delicious. The cheese becomes almost liquid as it matures.
We were fortunate to have it paired with
Chateau
Chalon, a wine produced in
the Jura. It is also an excellent pairing with Champagne.
You may also have it at the end of the meal with a sweet sherry such
as a
Pedro Ximenez.
Recipe
Ingredients
-
1-whole Vacherin mont d’or (500 gr)
-
100 ml dry white wine
-
1 or 2 garlic cloves, peeled
-
Baby potatoes (fingerling preferably)
-
Fresh bread
-
Toasted 1”cubes of Terra Breads “pecan fruit” loaf
-
Fresh ground black pepper
Method
-
Wrap a sleeve of aluminium foil tightly around the box (do not cover cheese)
-
Poke the top of the cheese with a fork as if for a pie crust
-
Insert one or two cloves of garlic if you like
-
Pour 100 ml of dry white wine over top
-
Bake in a 400oF preheated oven for 20-25 minutes
-
Spoon over boiled baby potatoes, or serve with prosciutto, fresh bread, or perhaps lightly toasted cubes of Terra Breads “pecan fruit” loaf. Use a fondue fork and stir the toasted cubes of bread into the “fondue”.