Baked Vacherin Mont Dor Food

BAKED VACHERIN MONT D'OR

Steps:

• Remove the wooden lid and all plastic wrapping from the mont d'or cheese, then return it to its wooden box.
• Heat the oven to 180°C/fan160°C/gas 4. Stud the top of the cheese with the sprigs of rosemary, then pour over the wine. Put the lid back on the box and wrap well in foil.
• Put on a baking tray and bake for 20-25 minutes - the cheese should be melted throughout and the skin should be darkening. Remove from the oven, take off the foil and lid, then break the skin to reveal the warm meltiness beneath. Serve immediately in its box with the ham skewers and breadsticks for dipping. Serve with https://www.deliciousmagazine.co.uk/recipes/fennel-and-sesame-seed-breadsticks/fennel and sesame breadsticks and https://www.deliciousmagazine.co.uk/recipes/calvados-prune-and-bayonne-ham-skewers/calvados prune and bayonne ham skewers, as pictured.

WARM VACHERIN

Steps:

• Preheat the broiler and position a rack 8 to 9 inches below the heat.
• If the Vacherin box is stapled together, simply place it on a sheet pan. If the box is glued together, wrap a piece of aluminum foil tightly around the bottom and sides (not the top) before placing it on a sheet pan. (Yes, you will be broiling the cheese in the box.) With a small sharp knife, remove and discard the top rind of the cheese. Pour the white wine over the cheese.
• Broil the cheese for 2 to 3 minutes, watching carefully so the box doesn't catch on fire. Remove from the oven, sprinkle generously with fleur de sel and pepper, and serve immediately with toasted breads and cornichons. I put a small spoon in the cheese for people to help themselves.

VACHERIN MONT D'OR WITH RIPE PEARS AND DRAGEED HAZELNUTS

Steps:

• To make the drageed hazelnuts, place the sugar in a small saucepan and pour the water around the edge to moisten it completely. Bring this to a boil and then add the hazelnuts. Stir continuously until all the water is cooked away and the nuts are coated with a sugar frosting.
• Turn the heat to medium and continue cooking and stirring to re-caramelize the sugar and make them shiny. As soon as all the sugar has turned to a thin coating of caramel on the nuts, let them cool 30 seconds then dump them onto a slightly greased cool surface like a piece of marble.
• Being careful not to burn yourself, separate them into individual glazed nuts. Let cool. Store in an airtight container.
• On small plates place a few slices of the French bread and pears and place a spoonful of the cheese on the plate. Scatter the hazelnuts around the plate, about 5 or 6 per serving.