Vacherin (la boite chaude)

Vacherin isn't really a recipe in the true sense, but rather it's more about a nice get-together.
Vacherin Mont-d'Or is a soft cheese made from raw cow's milk. It comes from the French Haut-Doubs, a region of Franche-Comté as well as the Swiss Jura, the area around Lac de Joux and the Vaud Jura. The expression Mont d'Or (French for Goldberg, named after the mountain of the same name Mont d'Or in the Jura) appeared in the course of the 19th century. It has enjoyed protected designation of origin status since 1981.

Ingredients for 2 people:

• 1 Vacherin du Haut-Doubs (500 gr.)
• Garlic cloves (if you like)

and everything else you need for a raclette: jacket potatoes, Brési du Jura (air-dried beef), cornichons etc... A mixed leaf salad tastes very good with it.

• Time required: 5 min.
• Time in the oven: approx. 30 minutes.

Preparation:

• Wrap the box (without the lid!) with aluminum foil.
• Pierce the crust several times with a fork like a pie crust and insert the two garlic cloves into the cheese.
• Put the Vacherin in the oven preheated to 200 degrees. Now you can treat yourself to a sip of wine.

Our wine recommendation:

The White Jongieux from Domaine Carrel & Senger, a white wine from Savoy, is characterized by an intense, floral taste with fruity notes and exceptional softness.
It offers a tangy, refreshing taste experience with a long-lasting aftertaste. Obtained primarily from the "Jacquère" grape variety, which is commonly grown in Savoy, the wine is made through gentle pneumatic pressing, clarification of the juice, and alcoholic fermentation at low temperatures in stainless steel tanks.
This preserves the authentic aromas and gives the wine body and complexity through contact with the lees.
The sparkling wine with green reflections reveals notes of citrus fruits and ripe pears, floral nuances and a light mineral touch.
Ideally served chilled, it goes perfectly with seafood and typical Savoyard dishes.