Creamy Vacherin Mont D'or Cheese Fondue
1 x small Vacherin Mont D’or cheese (in season from September to April)
1 x large garlic clove cut into 3 pieces
2 x tbsp white wine
A pinch of fresh thyme leaves chopped finely
1.Put the oven on to heat it to 200°C/400°F.
2.Remove the plastic coating from the cheese.
3.Cover the outer carton in silver foil.
4.Scoop out a spoonful of cheese from the middle and set it aside.
5.With a sharp knife make 3 holes in the cheese around the scooped out section in the middle. Push the garlic pieces into these holes until they are about half way down.
6.Sprinkle the thyme into the scooped out section in the middle and pour over the wine.
7.Return your spoonful of scooped out cheese.
8.Place the cheese in the oven and bake until it is melted and bubbling a little. Remove and stir through with a fork before serving.