Mont d’Or

Mont d’Or is a cherished cheese from the Jura region of France, named after the highest peak in the Jura mountains. Its lightly washed rind develops a beautiful yellow‑to‑orange hue, while the inside reveals a creamy, almost runny texture with gentle buttery and woody notes.

For a truly indulgent treat, try baking it. Make a cross‑cut in the rind, insert a halved garlic clove to infuse extra character, and pour in a splash of dry white wine.

Store it in its original box in the refrigerator and consume within a few days to appreciate its full freshness. 

RECIPE:

1. Prepare the Oven and Box: Preheat your oven to 200°C (400°F). Remove any outer plastic wrap and set the wooden lid aside. Wrap aluminum foil tightly around the bottom and sides of the wooden container, leaving the top open. Place the foil-wrapped box onto a small baking sheet.
2. Infuse the Cheese: Cut a shallow cross into the top crust or scoop a small well out of the center. Pour a splash of dry white wine (ideally Jura wine) into the cavity and tuck in fresh herbs (like rosemary or thyme) if desired. Season with freshly ground black pepper.
3. Bake to Molten Perfection: Transfer to the oven and bake for 20–25 minutes until the interior is fully liquid and bubbling, and the top rind is lightly golden.
4. Serve Immediately: Place the box on a heatproof board and serve immediately. Dip directly into the box using warm boiled potatoes, crusty bread, or serve alongside your favorite cured meats.