Baked Vacherin de Mont d'Or

In bed with a cold I finally find the time to update the blog with the food we cooked and ate in the past weeks. On the way home through France we picked up a Vacherin de Mont d'Or, a softish cheese from the Jura mountains, together with the suggestion to bake it.

• 1 Vacherin de Mont d'Or
• 1/2 glass dry white wine
• 1 or 2 garlic cloves (optional)
• boiled jacket potatoes

Preheat oven to 200 degrees. Boil the potatoes. Remove all foil and the wooden lid from the cheese. Wrap a sleeve of alluminium foil around it or insert the cheese into a snug-fitting oven dish. If no foil is at hand and the dish is to wide, one could even consider pooring hot water around it, thus creating some sort of wooden bain-marie.

Next cut some slits in the upper crust of the cheese and insert the garlic cloves (if desired). Poor the wine over the top of the cheese.

Bake for 25-30 minutes in the oven. Ladle over hot jacket potatoes, or eat by dipping bread or crudité-sticks (carrot, celery, spring onion) into the gooey hot cheese.

Meanwhile, we love the book-cover design of Chip Kidd.