Mont d’Or is without doubt one of my favourite cheeses. This French delicacy is only in season from September to March, which makes it a special treat in the colder months.
The cheese is known for its creamy texture and intense flavour, which only gets better when it is melted in the oven.
But here is an important detail: the flavour depends a great deal on which type of Mont d’Or you choose. If the surface of the cheese is reddish, it is more mature and stronger in flavour. When this version is heated, the flavour intensifies even further – and for some it can become too intense.
In fact, some cheesemongers recommend that Mont d’Or with a red top is only served cold, as the heat makes it especially pronounced.
If, on the other hand, you choose a Mont d’Or with a white surface, you get a younger cheese with a milder, more balanced flavour. This version is perfect for baked Mont d’Or, where it turns silky and melts without becoming too dominant in flavour.
Whichever variety you choose, Mont d’Or is a true winter classic, perfect for a cosy evening with bread, potatoes or vegetables – and a good glass of wine. Try it melted in the oven, plain as it is – or add herbs, wine or similar.
Serving suggestions for Mont d’Or
Bread: Serve with a crusty baguette, sourdough bread or grissini for dipping straight into the warm cheese. A good fig jam also goes beautifully with the cheese.
Potatoes: Bake small potatoes or boil them in their skins – they are heavenly dipped in the melted cheese.
Vegetables: Try steamed asparagus, roasted carrots or grilled mushrooms on the side.
Meat & sausages: Air-dried ham, salami or chorizo work perfectly as a salty counterpoint to the creamy cheese.
Pickles: Cornichons, pickled red onions or small pickled pearl onions add a sharp note that balances the richness of the cheese.
Tips for the perfect Mont d’Or
Choose a variety to suit your taste – red top for intense flavour (best served cold), white top for a milder experience.
Use white wine, herbs or garlic to give the cheese extra depth and flavour.
Bake it in its wooden box – it makes it easy to serve straight from the oven.
Serve with crusty bread, small potatoes and pickled vegetables for the best contrasts.
Alternatives to Mont d’Or out of season
When Mont d’Or is out of season (it is only available from September to March), there are fortunately several good alternatives that give a similarly creamy, melting result. Here are some of the best cheeses to use instead:
Camembert is an obvious alternative to Mont d’Or and can be baked in exactly the same way. Choose a ripe Camembert and bake it in the oven with a little white wine, garlic and herbs. It becomes gloriously runny – perfect for dipping bread and vegetables.
Brie is slightly milder in flavour than Camembert, but it still melts beautifully in the oven. Try wrapping it in puff pastry with a little honey and nuts for an extra luxurious version.
Reblochon is a wonderful choice if you want a more authentically French melting cheese. It is traditionally used in Tartiflette (a French potato and cheese bake), but can also be served oven-baked like Mont d’Or.
Baked Mont d’Or
Ingredients
- 1 Mont d'Or
Serving suggestions
- Bread
- Potatoes
- Vegetables
- Meat and sausages
- Pickled vegetables
Method
- Remove the plastic wrapping from the Mont d'Or, but leave the cheese in its wooden box. If the base of the box is made of paper, you can wrap it in a little aluminium foil to prevent leaks.
- If you would like to add flavour to the cheese, cut a slit in the top of the cheese and add, for example, fresh herbs, a splash of champagne or white wine, garlic or similar.If you prefer it plain, simply leave the top uncut.
- Bake the cheese in a preheated oven at 180°C, conventional oven (top and bottom heat), for about 25 minutes or until the top is golden and the centre completely runny. You can place a piece of baking parchment under the box while it bakes.
- Take the cheese out of the oven, remove the top rind, and serve it straight from the wooden box with your chosen accompaniments.
Nutrition
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