Take a break from the December frenzy and enjoy a baked Mont d’Or!

During the madness of the holiday season, it’s good to give yourself a break. Take an evening off, put the kids to bed early and treat yourself (and someone special) to this delectable baked Mont d’Or (also called ‘Vacherin’).
It’s hardly cooking. You only need to add some flavorings to the cheese, pop it in the oven and bake it till golden and oozing. In the meantime, boil some baby potatoes and prepare a wooden serving board with the other sides: crusty bread, cornichons and a sliced smoked ham of your choice. You’ll also want to serve a crisp, green salad with this, simply dressed with a vinaigrette made with mustard, olive oil, white wine vinegar and salt and pepper.
The best wine to serve with Mont d’Or, which like Comté, Bleu de Gex and Morbier also comes from Jura, is the regional vin jaune, a sherry-like wine with hints of nuts and dried/candied fruits. If you aren’t partial to vin jaune, try an aromatic Pinot Blanc from Alsace.
And here’s a very interesting tip I learned from Lili, owner of Jura B&B Le Crêt l’Agneau in La Longeville: never drink water with fondue, only wine! Water with melted cheese will cause terrible indigestion. Now’s there’s a good excuse to keep your glass filled during this lovely meal!

Note: It is best if you find a box that’s stapled and not glued (not a great idea as the cheese will be baked and the glue will melt). To be on the safe side, always wrap the box in a few layers of foil before baking.

I do not give exact measurements for the sides. I leave that up to you, and your appetite.

You can use thyme instead of rosemary.

Serves 2


  • 1 Mont d’Or cheese
  • 1 large garlic clove, sliced
  • Small sprig of rosemary, divided into sprigs of 3-4 needles
  • 2 tbsps dry white wine
  • Freshly cracked mixed peppercorns


On the side:

  • Boiled baby potatoes
  • Crusty bread
  • Smoked ham of your choice
  • Cornichons
  • Vin jaune from Jura or pinot blanc from Alsace



Preheat oven to 200°C, wrap the cheese box in 2 layers of aluminum foil (going about half way up the sides) and place the box on a baking tray. Using a sharp knife, make 8 slits in the cheese and fill them with the garlic and rosemary. Drizzle with the white wine and season with plenty of cracked pepper. Bake the cheese for 25-27 minutes, until the top is beautifully bronzed. Keep an eye on it! In the meantime, boil your potatoes until tender. Serve on a rustic wooden board with the sides and get ready for a truly memorable meal!