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Serves: 4 - 6


1 Vacherin Mont dOr (700g/1½lbs)
a few sprigs of thyme
a splash of white wine

Serving Suggestions:-

pickled walnuts
date & walnut, sourdough or other crusty bread
grissini or other bread sticks
hot baby or small new potatoes
Parma ham
celery sticks
small gherkins
fresh figs, quartered

Baked Vacherin

What could be more delicious than potatoes or bread dunked into molten cheese?! When accompanied by cured and/or cold meats, and pickles this becomes a veritable feast!

Vacherin is a seasonal creamy cows milk cheese made on the French/Swiss border and is available in the UK from September to March. Its unique flavour is partly due to being wrapped with bands of local spruce and the wooden spruce boxes its made in, which impart a pine flavour.

Use a smaller (or larger) Vacherin if you prefer. A boxed Mini Mont dOr weighs 450 g.


1.Preheat the oven to 200C/400F/Gas 6.
2.Remove and discard the outside plastic wrapping from the Vacherin and remove the lid of the wooden box. Make small slashes all over the top of the cheese with a sharp knife and push a little sprig of thyme into each one. Dribble over a little wine.
3.Put the wooden lid back on top of the box and wrap the box in a large sheet of foil, with all the seams uppermost.
4.Cook the cheese for 15 – 25 minutes until warm, melted and runny all the way through. The cooking time will depend on how ripe the cheese is.
5.Remove from the foil and serve the box on a large platter or board with any, or all, of the serving suggestions above.

Hints & Tips
•  An attractive way of presenting this is to skewer some, or all, of the ingredients with cocktail or long satay sticks, which makes them easy for dipping too.
•  Use a whole Camembert if you prefer. Take out of the box, discard the plastic wrapping, put back in the box and continue as above.

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