At Dukeshill we are champions of British artisan cheeses. Not so long ago it was probably only Stilton, Cheddar, and a few stalwart “territorials” that vied for a place on the world stage. Now however, small British producers are creating cheeses of every style that can stand shoulder to shoulder with (or dare I say above?) the cheeses of France and elsewhere.
There are however a few continental cheeses that still take some beating: I don’t think there is a better blue sheep’s milk cheese to be found than a really good Roquefort, and when I need the comfort of a spaghetti carbonara, only aged Parmesan will do.
As Christmas approaches, one other continental cheese exerts its hold on me – the sublimely rich and unctuous Vacherin Mont d’Or. Made only between August and March from cow’s milk in the Jura region, and packed into the distinctive spruce boxes that add their own delicate flavour, this cheese has an incomparable texture – particularly when heated.
I like to bake my Mont d’Or with a splash of white wine and a hint of garlic and then serve with simply bread or better still some small potatoes, perhaps some charcuterie, and of course a green salad to ease the guilt!
Oven Baked Vacherin Mont d'Or
Oven Baked Vacherin Mont d'Or - ideal served with new potatoes, some charcuterie and a green salad.
- 1 Vacherin Mont d'Or cheese
- 75ml dry white wine
- 1 clove garlic, sliced
- Step 1 Preheat oven to 180°c / 160°c fan
- Step 2 Place Vacherin Mont d’Or (still in its box) on a large sheet of foil in a baking tray.
- Step 3 Using a sharp knife, make several insicions into the top of the cheese.
- Step 4 Insert slivers of garlic into some of the incisions.
- Step 5 Drizzle the cheese with white wine.
- Step 6 Wrap loosely in the foil, and bake for 20-25 minutes until heated through.