Cheese is definitely a family favourite and this time of year is the season for Vacherin Mont d’Or, usually made on the Swiss side of the Jura mountains
Depending on how many guests you have, and what other food you might be serving, my guess is that one whole Vacherin will be enough for 4 hungry adults – once you start eating it is very hard to stop! And it could be messy, so this is something to enjoy around the table – not while wandering round the house.
Preheat oven to 200ºC. Try and have the cheese at room temperature before baking.
Remove all plastic packaging from the cheese, take the wooden lid off and put underneath. Then take a piece of kitchen foil and wrap around the base – it helps keep the cheese in place and prevents messy spillages. Place on a baking tray and put in oven for about 25 minutes. It is ready when the cheese has melted and become like fondue. Serve with slices of Baguette (not too fresh) or chunks of stale bread ( you will need a fork if you use this option). Enjoy – but no double-dipping!
Alternatives: Before putting in the oven, cut holes in the cheese, and place a sliver of garlic and small sprig of rosemary in each hole, then drizzle with honey.
Use potatoes to dip in instead of bread
If the flavor of Vacherin is too strong, try baking Camembert instead – which won’t need quite so long in the oven
Vacherin is widely available – we buy all our cheese from George Mewes – you could also use Vacherin du Haut Doubs, which is French, and made from unpasteurized milk.