During the winter months this cheese, Mont d’Or arrives. It is made from the cows (both in Switzerland and France) that produce the very good, and hard, Compte cheese but once they are brought down from the summer pastures their diet changes, milk production slows down and this cheese is made. It is made in rounds and smushed into a round cedar box which gives another layer of flavour. You can cut it out in wedges to eat and it tastes fine this way, sort of like a brie, but the best way is to put slivers of garlic into the cheese, add a little white wine and then wrap the box in foil and bake it until the cheese is soft and bubbly.
And then, like other dishes made in the alps, you can serve it with potatoes and ham or dip bread into it like fondue. It’s very tasty. It’s very rich, as you might imagine, and no dinner is required after having this for lunch.