What to do with Mont d’or? Our best ideas for enjoying this winter

Every year, as winter approaches, we seek to comfort ourselves with delicious gourmet and seasonal recipes. And to survive the rapidly dropping temperatures, we opt for melted cheese!

Available for sale between September and May, Mont d’or is one of the star cheeses of the season, like Reblochon or Raclette. Originally from Franche-Comté, this cheese has the particularity of being packaged in a wooden box. Although we are used to eating it roasted in the oven, it nevertheless has more than one trick up its sleeve. We reveal our best ideas for (re)discovering it this winter.

A must-have for winter tables, the baked Mont d’or delights the taste buds of young and old gourmands alike. In the traditional recipe, it is customary to flavor it with white wine and garlic cloves, but know that it is of course possible to vary it as you wish! We particularly like adding walnuts and rosemary, a few spices or even a touch of honey to twist and soften the taste buds.

But, by its very composition, the Mont d’or allows original and gourmet revisitations, particularly when it comes to winter dishes. Indeed, you can for example use it to replace the traditional reblochon in tartiflette, but also slip it into your mountain gratins instead of tomme or raclette.

What we love above all is incorporating it into a Savoyard fondue. Its ability to melt quickly under heat and its powerful taste goes well with Gruyère or Comté.

But this Franche-Comté cheese is not just reserved for winter dishes. You can in fact incorporate it into different recipes such as in a pasta sauce, in a quiche or savory cake or even inside a homemade cordon bleu. We also love using it as an aperitif in mini-tapas-style croquettes or as a topping for a burger. Accompanied by a nice salad, it’s always a treat!