The ingredients
• 1 500g Vacherin du Haut Doubs PDO
• 1 clove garlic
• 5 cl white wine
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Vacherin and Mont d’Or
Facile
4 people
25 minutes cooking time
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Preheat oven to 220°C. Place the lid under the tin. Remove the crust with a knife and set aside. Peel and finely chop the garlic. Place inside the cheese. Pour in the white wine and season with pepper. Put the rind back on and bake the Vacherin in its tin for 25 min. The rind should be golden-brown and the cheese runny.
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Variations :
Vacherin gourmand =
Add 5 slices of Panzetta inside the Vacherin.
Full-bodied Vacherin =
Replace garlic and white wine with 5 cl whisky.
Add 2 tablespoons of maple syrup and walnut chips to the Vacherin.
Maison Bordier: 4 professions
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in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
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The House’s primary expertise: selecting and caring for the finest cheeses.
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