Baked Mont d’Or Recipe

The seasonality of this cheese, together with the convivial nature of how the dish is shared, makes it one of our favourites for a cold winter evening. It can be served at the end of a meal to replace the cheese board or as a main course, if accompanied by plenty of winter salads and cold meats. You can use Swiss or French Mont d’Or and you can also adjust this recipe to suit other washed-rind cheeses.

SERVES 4 AFTER DINNER, 2 AS MAIN COURSE 

500g Mont d’Or in its box, with lid on 

1 clove garlic, peeled, sliced into thin disks 

2 sprigs of thyme 

½ glass of whatever white wine you are drinking 

crusty bread to serve 

Method:

Heat oven to 180c Fan

Remove plastic covering cheese but keep cheese in the box.

Slice small slits into the rind with a pairing knife. take you thin garlic sliced and place into cuts

Pour 1/2 cup of white wine over top and place thyme sprigs on top of cheese.

wrap the whole box and cheese in foil making a little chimney at the top. Might need a stir or two but once the cheese is bubbling and fully melted it is good to go!

Our favourites are Durrus 360g or Gubbeen 450g. Because they don’t come in boxes, you need to make the following adjustments – rather than score the rind, cut a thin lid off the top and put your garlic and thyme into the paste, replacing the rind lid. Place the cheese in the centre of a sheet of foil, bring up the corners of the foil, covering the cheese, but leave a ‘chimney’ in the centre, formed with the foil. Place in oven and bake until melty and bubbly.