How to make a divine cheese fondue from the oven
During the pandemic, I needed comfort food even more than usual. Food that is cozy, warming and delicious. Like a big pan of cheese fondue. But what do you do when your favorite cheese fondue restaurant is closed in the evening? Make a cheese fondue in the oven—and it’s so delicious that it’s still a hit here at home, even after the pandemic.
Vacherin in the oven
Hanging out with friends over a steaming pan full of creamy, melted cheese and chatting for hours, with a glass of wine (or usually, two or three. And actually, I mean bottles) on the side. If that’s not possible, what do you do? You put a box of Vacherin in the oven.
Winter cheese
Vacherin Mont d’Or is a delicious cheese to eat cold, but you can also turn it into a killer cheese fondue. The Vacherin Mont d’Or from my favorite cheese affineur, Bourgondisch Lifestyle, comes from the French Jura. This ‘winter cheese’ is produced between September and March (in summer, the same cheesemakers produce the famous and equally delicious Comté).
How to make a Vacherin cheese fondue
Remove any stickers from the wooden box. Take the lid off the cheese and place it underneath. Now wrap the box in aluminum foil. Lightly score the rind and press a clove of garlic into the cheese. Grind some black pepper over the cheese and pour a little white wine over the rind.
Place the cheese in a preheated oven for +/-30 minutes at 180°C. When the rind is golden brown and gratinated, you can take the Vacherin out of the oven. Dip a delicious French baguette into it, or a slightly richer bread, with dates and figs, for example, and some raw vegetables if you like. A fresh salad with crisp green beans and garlic vinaigrette, along with some charcuterie, makes it absolutely complete!
Tip: don’t serve the wine too cold
And of course, you’ll have a delicious, complementary wine with it. For example, a Crémant de Bourgogne or a fruity red wine with good acidity and soft tannins. Just don’t serve your wine too cold. I’ve heard that heavily chilled drinks cause the cheese in your stomach to solidify more quickly. I don’t know whether it’s true, but why take the risk? Tip: also pour a little wine into the cheese; the wine affects the flavor of the fondue and makes it smoother. Bon Appétit!
Read also:
