This is a typical winter recipe of Franche-Comté when it is the season of a raw cow's milk cheese called Mont d'Or. It is produced between August 15 and March 15, and sold between September 10 and May 10. It is presented in round boxes made of spruce giving the cheese a flavoury, woody taste.
The name, Mont d'Or, is that of the highest mountain of the Doubs region.
It was already written about in the 17th century and was on King Louis XV's table.
How to prepare it:
First, divide a garlic clove into four pieces and put them into the cheese with the help of a knife.
Put some foil underneath the box and put the box into its lid.
Then put into the oven at 220°C and bake for about 25 minutes until it has a golden colour.
When ready stir the cheese a little. It is traditionally served with jacket or steamed potatoes, charcuterie and white wine. I chose to make a leaf chicory side salad.