Baking Vacherin Cheese

From Le Duc and return cheese to box leaving the lid off. Unwrap foil as shownStep 4.

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Preheat the oven to 200C 400FGas 6.

Baking vacherin cheese. Pre-heat Oven at 180CStep 3. Post brine place the cheese back in their forms to help them hold their shape while the salt begins to move. Take out your Vacherin Cheese leave it out for 30mins at room temperatureStep 2.

Remove plastic packaging but leave everything else as is the cheese in the wooden box and its lid underneath. Pre-heat the oven to 220C. Soften the shallots and crushed garlic in butter.

Prepare the Vacherin box by removing the wood with a serrated knife to just below the top of the rind. Place in the oven for 20- 25 minutes the cheese should be very hot. Remove and cut in half vertically.

Then cook off until the wine is evaporated. Preheat oven to 200 C. Using a small knife make slits in the cheese and place in slithers of garlic and the sprigs of thyme or rosemary.

Due to the small format and high moisture of this cheese the brine time will be quite short. Pour over the white wine and sprinkle with a pinch of black peppern Wrap the outside of the container in foil but leave the top exposed and place on a baking tray. There are different ways to cook it plain with a dash of pepper andor some sea salt a drizzle of olive oil some garlic truffle shavings herbs or wine.

Wrap the wooden box with cheese in a. Remove the lid and pop the box on a baking tray. 1 whole Vacherin Mont dOr 450g.

Blanch garlic cloves for about one. Finish with rosemary and Jura Chardonnay. Warm your oven to 180C fan 160C.

The total time in brine will be about 30-40 minutes. The cheese in six places and gently push the garlic into the slits.

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