A soft creamy, oozy cheese wrapped in spruce bark and kept inside wooden boxes. Produced in Switzerland and hard to find outside it’s region - near the mountain D’Or on the border with France.
Eat at room temperature or bake
May be taken to room temperature and served with crusty bread for a rich, decadent experience.
Bake & Eat Fondue Style
1. Preheat the oven to 375ºF (190ºC.)
2. Wrap the container of cheese securely in foil, making sure to enclose it so the foil goes up to the top of the outside of the container, but leave the top exposed. Set the wrapped cheese on a baking sheet.
3. Poke 5 or so slits in the top of the cheese with a knife and slide slivers of fresh garlic in them. Splash a decent amount of white wine on top of the cheese and bake the cheese until it’s very hot and has a slightly golden top crust. Do not cut off the top rind before baking.
Serve with good bread, cured meats, olives and pair it with a white wine like Sancerre, Chardonnay, Gewürtztraminer, Champagne, or even beer.
Vacherin Mont D’or may develop spores of mold on top of cheese as it ages due to it being a raw milk cheese. This is totally normal and fine to eat.