Nutrition Facts
4 servings
4
Baked cheese: the best recipe
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One succumbs to this roasted Mont d'Or cheese in its box... A recipe suggested by Swiss Cheeses.
Ingredients
1 800 g aged Mont d'Or cheese but not runny
1 Yellow wine from Jura (or dry white wine)
1 Potato
Gherkin
Onion
Vinegar condiments
Directions
1
Wash the potatoes and cook them in water with their skin. Preheat the oven to 180°C.
2
In the meantime, wrap the cheese (in its box) with a well-moistened cloth to saturate the wood. Scrape the surface of the rind with the blade of a knife to thin it out.
3
Make three small holes about 1 cm in diameter in the cheese, through its entire thickness, and fill them with yellow wine. Replace the lid on the box and put it in a medium oven at 200° C for 15 to 20 minutes, depending on the degree of ripeness of the cheese.
4
To finish, place the hot cheese in its box on a plate. Pepper and serve with a spoon alongside hot potatoes, a selection of cold cuts, and condiments.
Ingredients
Ingredients
1 800 g aged Mont d'Or cheese but not runny
1 Yellow wine from Jura (or dry white wine)
1 Potato
Gherkin
Onion
Vinegar condiments
Directions
Directions
1
Wash the potatoes and cook them in water with their skin. Preheat the oven to 180°C.
2
In the meantime, wrap the cheese (in its box) with a well-moistened cloth to saturate the wood. Scrape the surface of the rind with the blade of a knife to thin it out.
3
Make three small holes about 1 cm in diameter in the cheese, through its entire thickness, and fill them with yellow wine. Replace the lid on the box and put it in a medium oven at 200° C for 15 to 20 minutes, depending on the degree of ripeness of the cheese.
4
To finish, place the hot cheese in its box on a plate. Pepper and serve with a spoon alongside hot potatoes, a selection of cold cuts, and condiments.
Notes
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muriel_c44
Please provide the text you would like translated. -
Zabou
Very easy and really good! -
Cally
Super easy, super good, foolproof. -
vevette
Very good, will make again. -
josette-l12
He is arriving tomorrow, Sunday on the menu. This Vacherin is a delight!
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