Creamy Vacherin Mont D'or Cheese Fondue
By: Karen Vivers
Published: Tuesday, December 23, 2014 - 3:35am

Ingredients




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

Preparation

1 1.Put the oven on to heat it to 200°C/400°F. 2 2.Remove the plastic coating from the cheese. 3 3.Cover the outer carton in silver foil. 4 4.Scoop out a spoonful of cheese from the middle and set it aside. 5 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 6.Sprinkle the thyme into the scooped out section in the middle and pour over the wine. 7 7.Return your spoonful of scooped out cheese. 8 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.

About

Nothing does it for me like this creamy melted seasonal Swiss cheese