What could be better than a baked camembert – apart from two baked camemberts, that is? Mont d’Or certainly offers an alternative to the classic Normandy cheese. We had one yesterday.
With the thermometer having taken a nosedive this weekend, it was the ideal comfort food. We baked ours with some garlic, rosemary and a drizzle of white wine.
The cheese comes from the Mont d’Or area of Doubs, in the Franche-Comté region. Generally it is made with lait cru, unpasteurised milk.
The Swiss produce a version of the cheese known as Vacherin Mont d’Or, which is made with pasteurised milk. Indeed France and Switzerland have had spats over the years over which country it originates from. I understand the French won in the end.
Because Mont d’Or is about twice as deep as your average camembert, you get plenty of unctuous cheese – perfect with a crusty baguette.
“Because Mont d’Or is about twice as deep as a camembert, you get plenty of unctuous cheese – perfect with a baguette”
The cheese is only available during the winter months, apparently, and I can understand why this wouldn’t quite work in summer. For a day like today, though, it’s delicious.