Mont d’Or is a French raw milk cheese made from soft cow’s milk with a washed rind, produced in France in Haut-Doubs, the mountainous part of the department of Doubs, on the Jura massif in Franche-Comté (Swiss border).
It is a cheese traditionally produced from September to April, which is placed in a spruce wood box for easy transport. The box will also be indispensable during the ‘cooking’ phase, so that it can be enjoyed hot and dripping. Preheat the oven to 180°. Remove the plastic that packages the cheese, and leaving it in its box place it in a baking tray, perhaps first covered with baking paper, if it should eventually pour some cheese out of the wood. With a pointed blade knife wing a small piece of rind in the centre and pour a spoonful of dry white wine. Cover with silver paper and place in a hot oven for about twenty minutes.
