📝 About This Recipe
Hailing from the Jura Mountains along the French-Swiss border, Mont d'Or is a seasonal masterpiece encased in a spruce wood hoop that imparts a delicate balsamic aroma. When baked, this 'holy grail' of cheeses transforms into a luscious, molten lava of creaminess with hints of pine and forest floor. It is the quintessential winter comfort dish, designed to be shared directly from its wooden box with crusty bread and mountain charcuterie.
🥗 Ingredients
The Cheese
- 1 whole box Vacherin du Haut-Doubs (Mont d'Or) cheese (approx. 400-500g, must be in its original wooden box)
- 50 ml Dry White Wine (Jura wine or Sauvignon Blanc) (about 3-4 tablespoons)
- 1-2 cloves Garlic (peeled and sliced into thin slivers)
- 1 sprig Fresh Rosemary (optional, for aromatic infusion)
For Dipping and Accompaniments
- 1 large loaf Baguette or Sourdough bread (cut into bite-sized cubes)
- 500 grams Fingerling or Charlotte Potatoes (boiled until tender)
- 1 small jar Cornichons (drained)
- 4-6 slices Prosciutto di Parma or Jambon Cru (high quality mountain ham)
- 100 grams Rosette de Lyon or Salami (thinly sliced)
- 80 grams Bresaola or Grison Beef (lean air-dried beef)
The Fresh Side
- 2 handfuls Mixed Salad Greens (to provide acidity and crunch)
- 1 tablespoon Walnut Oil (for the vinaigrette)
- 1 teaspoon Dijon Mustard (for the vinaigrette)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Ensure the oven rack is positioned in the center.
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2
Remove the plastic film from the Mont d'Or, but keep the cheese inside its round wooden box. The spruce wood is essential for flavor and structural integrity.
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3
Place the lid of the wooden box underneath the bottom of the box for extra stability, or wrap the base and sides in a piece of aluminum foil to prevent any potential leaks.
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4
Using a small paring knife, make 4-5 small incisions or 'crosses' in the top rind of the cheese.
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5
Insert the thin slivers of garlic into these slits, pushing them down so they are submerged in the cheese.
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6
If using rosemary, tuck small tufts of the herb into the slits alongside the garlic for a woody fragrance.
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7
Slowly pour the white wine over the top of the cheese, allowing it to seep into the incisions you created.
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8
Place the box on a baking tray. Bake for 25 to 30 minutes. The top should be golden and bubbling, and the inside should be completely liquid.
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9
While the cheese is baking, boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain and keep warm.
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10
Prepare your charcuterie platter by folding the hams and arranging the salami and cornichons on a large wooden board.
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11
Lightly toast the bread cubes if you prefer a crunchier texture for dipping.
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12
Remove the cheese from the oven. The rind will have puffed up and browned beautifully.
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13
Serve immediately while the cheese is at its molten peak. Use a large spoon to break the top rind and reveal the gooey center.
💡 Chef's Tips
Always check that the wooden box is stapled, not glued, before putting it in the oven; if you're unsure, wrap the sides tightly in foil. For the most authentic flavor, use a Vin Jaune from the Jura region, which has nutty notes that pair perfectly with the cheese. If the cheese isn't browning enough, turn on the broiler/grill for the last 2-3 minutes of cooking, but watch it closely to prevent burning. Don't discard the rind! It is edible and contains the most intense spruce and earthy flavors. If you have leftovers (rare!), stir the remaining cheese into a pasta dish the next day for an incredible sauce.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chablis, Roussette de Savoie, or a Jura Chardonnay to cut through the richness. Serve with a side of lightly dressed arugula or frisée salad with a sharp mustard vinaigrette to cleanse the palate. Offer a variety of textures for dipping, including steamed broccoli florets or crunchy apple slices for a sweet-savory contrast. Finish the meal with a light fruit sorbet or poached pears to balance the heavy, savory nature of the cheese.