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· Submerge a Mont d'Or cheese still in its box in cold water for fifteen minutes. · Make a hole several centimeters in diameter in the center of the cheese down to its rind. · Another method : surround the Mont d'Or box with a sheet of aluminum foil after having dug a hole in its center. · In both cases, pour dry white Jura wine into the hole. · Put the Mont d'Or into a hot oven for 20 minutes. · The wet or protected box is not burned and the cheese becomes hot, runny and fragrant. · Serve with hot potatoes, maybe a green salad and smoked pork products from the Haut-Doubs, ham and Morteau sausage. · Drink the same white wine as used for cooking. |
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