Garlic Baked Vacherin Mont d’Or

Garlic Baked Vacherin Mont d’Or
~Serves 4 or 6 if you can exert self control!


If the Spruce box is glued not stapled together then you will need to use a sturdy clip to clasp the box firmly closed during baking.


Ingredients
1 Mont d’Or cheese (pre-order from The Cheese Man), room temperature
1 clove garlic, peeled and thinly sliced
1/4 cup (60ml) dry white wine


Preparation and cooking:
Preheat the oven to 375ºF


Wrap the outside of the spruce box securely in foil, making sure the foil goes up to the top of the outside of the box (you don’t want to lose a drop) , ensure to leave the top exposed.


Set the wrapped cheese on a baking sheet.


Poke eight-to-ten slits or holes in the top of the cheese with a paring knife and slide the slivers of fresh garlic in the holes.


Pour the white wine over the cheese


Bake the cheese until it’s very hot and runny – between 20 and 30 minutes.
Eat like a fondue so serve with vegetables and good bread. Pick up a baguette at the cheese shop I have several types that will work perfectly!


Pair:
With a flavourful white wine (such as a Pinot Gris, Sauvignon Blanc, Riesling, Chardonnay, or Gewürtztraminer), Champagne, or lighter ale or lager.