Did you know that some cheeses have seasons like fruits and vegetables? And there are some cheeses that you simply can't find in stores when it's not their season? Well the liquid gold otherwise known as Mont d'Or is one of those cheeses. It's a special cheese made right here in the Doubs department (that's where I live, FYI) and you can only get it during the fall and winter months. What's that you say? What does one do if one suddenly wants some of this rich, creamy, raw milk cheese in July? Well first of all, I highly doubt that you'd want to eat something so filling and heavy in July, although in parts of the Doubs it has been known to get very cold during certain summer nights, or so I have been told. According to my butcher, from whom I bought the cheese pictured above, Mont d'Or can be frozen just in case you want some in the off season.
Around here when Mont d'Or season is in full swing every restaurant is boasting some special limited-time-only dish featuring the cheese. Mont d'Or pizza, savory crêpes, fondue, etc.
Around here when Mont d'Or season is in full swing every restaurant is boasting some special limited-time-only dish featuring the cheese. Mont d'Or pizza, savory crêpes, fondue, etc.
Yes, the butcher also sells some regional cheeses, namely Comté, Morbier, Mont d'Or, and sometimes Bleu de Gex. But it's the end of the season and I just couldn't resist buying one knowing that I wouldn't see it again until around November. When you buy it, it comes in a little pine box all shrink-wrapped in plastic so that it can be stored at room temperature until the plastic is removed. You can enjoy this luxurious cheese as is with some bread, or you can eat it hot...which is probably one of the best things you will ever eat. The flavor is unique, and it depends on how ripe the cheese is, but if you have ever had a real raw milk Camembert I would say it's similar in flavor. It can be quite strong and "barnyard-y", but in a really good way. And, yes, the rind is totally edible. The cheese is very runny to begin with, so when you put it in the oven it becomes pourable. Many recipes have you dig a little hole in the center into which you put one smashed clove of garlic, a large splash of wine (I used a local wine from the Jura department, another very unique flavor that pairs perfectly with cheeses from this region), and a bit of pepper.
A word on the wine: wines from Jura are often referred to by the French as "spécial" which doesn't quite mean the same thing as "special" - well, it can, but it can also carry the connotation of "odd", "bizarre", or "different". It's somewhat of an acquired taste, but one I would highly recommend acquiring because I've never tasted any wine like vin de Jura. It's yellowish in color and it has a very strong, sweet hay scent. It should be served like a red wine, that is to say cool, around 50°F. It has notes of saffron and spice and it can have almost a sweet aftertaste, like honey. I would describe it as tasting "warm", if that gives you some kind of idea.
A word on the wine: wines from Jura are often referred to by the French as "spécial" which doesn't quite mean the same thing as "special" - well, it can, but it can also carry the connotation of "odd", "bizarre", or "different". It's somewhat of an acquired taste, but one I would highly recommend acquiring because I've never tasted any wine like vin de Jura. It's yellowish in color and it has a very strong, sweet hay scent. It should be served like a red wine, that is to say cool, around 50°F. It has notes of saffron and spice and it can have almost a sweet aftertaste, like honey. I would describe it as tasting "warm", if that gives you some kind of idea.
The whole thing should be wrapped in foil, the put into the oven at around 300°F for about 20 minutes. Really, the time doesn't matter, you just have to let it melt. While that's happening, cook some potatoes and some sausages if you want. Spoon the cheese over the steamed potatoes and sausage and serve with a green salad (the vinaigrette helps to sort of cut through the richness of the cheesy potatoes, but even then, this is a very filling meal).