Mont d'Or

It was my sister that first told me about mont d'or cheese, but it was David Lebovitz calling it "the holy grail of French raw milk cheese" that really sold it for me. I was lucky enough to be able to find some locally to eat over New years, complete with staples.

Mont d'Or is made in both France and Switzerland though the two versions are slightly different. The Swiss use pasteurized cheese and the French do not. It's a high fate cheese made in late autumn and packed in a spruce box.

1 wheel Mont d'Or
Crusty bread

Wrap the cheese, box and all in tin foil leaving the top uncovered. Bake at 350 until melted and slightly bubbly, about 25 minutes. If you bake it too long it will break the cheese and it will separate. Enjoy with crusty bread. 


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