Vacherin with Pumpernickel Crust


Rating: 4.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:







Serve With:



Preparation time:



Instructions:

A bit like fondue, but much less complicated: spoon out the liquid cheese and crust and spread evenly over cooked, peeled potatoes.

Carefully lift the top layer of rind from a Vacherin Mont d’Or. Break up pumpernickel and coarsely grind with raisins and peeled garlic clove in a hand mixer. Salt. Stir the mixture with egg yolk and spread on the cheese. Bake in heated oven at 250 °C gas 5. convection oven for 10 min at 230 °C for 10-15 min. Serve hot with cooked, peeled potatoes.

Mont d’Or is a special cheese, available only in winter. It comes from France (raw milk) or Switzerland (pasteurized) and is made from the creamy milk of cows fed only hay in winter. The very soft cheese is held by a ring of red fir bark and presented in a chip box. It is eaten hot or cooled with a small spoon.

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