Favorite French Recipes

This isn’t really a recipe, not the usual kind, but it is a good, especially on a cold, snowy day like this one which greeting us this morning:

The recipe is made with cheese that can only be found at this time of year and, usually, only in France. It called Mont d’Or.

A blurry look at the label. As you might be able to see, it says raw milk. It is a very pungent cheese and the refrigerator reeked each time it was opened. My apples and bottled water even tasted like the odor. I should have put it in a sealed container. It tasted fabulous though.

As the days get shorter in late autumn, Mont d’Or with its typical wood box can be found at cheese counters and especially in December. It is made in Franche-Comté at the border with Switzerland. It is only produced between the middle of August and end of March. This cheese is made of raw cow milk from just two breeds of cattle. It is shaped into its round shape with a rind of spruce bark and then placed in a round box made of pine or spruce. It’s good stuff.

Here it is all melted and delicious. You cut a hole in the middle and pour in some white wine and insert garlic slices throughout. I saw a recipe where the cheese is marinated in the wine for a day but I didn’t plan that far ahead. Anyway, because it is such a soft cheese, it has to be kept in its wooden round box because you have to put it in a hot oven for 30 munutes until the cheese is all hot and runny, so you have to wrap the box in foil. It is then put over boiled potatoes and ham or sausage. Easy and good. I think it is similar to raclette, just a different flavor.

15 thoughts to “Favorite French Recipes”

  1. Aaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!

    That looks OUTRAGEOUSLY delicious.

    I hadn’t heard of that cheese and love the spruce bark container — wine and garlic cloves inserted, baked … ooh la la and good on ya, matey.

    Cheers and enjoy!

  2. My cheeseseller advised me there’s no need to refridgerate it, it does fine on the kitchen counter what with the chilly weather we’re having.

  3. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. *jealous sigh*
    And Paulita (previously in comments), you can’t get cheese made with lait cru in the US. They won’t let it in. THat is why even french cheese in the US tastes like rubber. Makes me so mad!

  4. Just got back from Mers-Les-Bains (on the border of Normandy and Picardy) and they did the same thing with Camembert. It was served hot and runny from the oven with sautéed potatoes, slices of dry cured ham and saucisson, bread cubes and apple slices. Normally I’m not a fan of Camembert but this was delicious!

  5. Oh that does look good. Not that we are having chilly weather here, it is going to be 42 degrees over the next few days (that’s 107.6 F).

  6. I’m now doubting I’m French: I had never heard of it!

    I’m gonna gross out all the Canadians around me showing them the pics 😆 They already can’t stand blue cheese!

  7. This is a good reason to visit France in the winter. I made it with beer (all I had in the larder) instead of wine, and it was fabulous. I didn’t pour, just let everyone dip – we’re a casual bunch!

  8. Linda, remember now, I’m a cheese-aholic and will eat every type available other than American dyed orange rubber! I received several fabulous French cheeses the last two Christmasses as gifts – all were amazing and definitely not rubbery as someone mentioned. They came via Dean & Deluca so perhaps they have a way of importing the ‘real thing’. Love what you did with this beauty – I can just about taste it!

  9. A couple of years ago my husband and I went to Paris on holiday and we had a little bar fridge in our room.
    My husband went off down the street to get some cheese and out of all the hundreds of cheeses he could have bought , for some reason he bought a Munster! No, he did not know a thing about this cheese either!
    Every time we opened that fridge the whole room stunk! I could have killed him but… I must say, if you took a big breath in and put some in your mouth — YUM!
    I think your Mont d Or might be the same in the “smell dept” ?????? LOL

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