For a year now, I have been wanting to take the plunge. A seasonal cheese, the Vacherin Mont d'Or is only available from roughly September to May. It's a mild cow's milk cheese and I had heard from several people that it is a must-try during the chilly winter months. I often walked past the crémeries at different markets and saw this type of cheese, usually labelled "Mont d'Or" being sold to eager customers. It was finally my turn this year to see (well, taste) what all the fuss was about.
This cheese is often served as dessert or even as a main course when it is, like my friend Lucy would say- echoing the brilliance of one MTV show- "pimped out" with shallots or onion, garlic and other herbs and spices. But get this... this soft cheese only becomes even softer and more gooey when you bake it. Yes folks, you insert the fuzz-coated cheese in the oven until its interior is molten and ready for some dipping!
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