In Paris this past January, I was leafing through a French food magazine when I spotted
a recipe for an unusual cheese fondue. Instead of the traditional version prepared with Gruyère or Emmenthal and served in a fondue pot, this interesting variation was made with a creamy French cheese called Mont d’Or. That round of cheese with its light crinkly skin was heated in the oven in the wooden box  in which it was packaged, until it was melted and oozing. and then served in its container. I barely finished looking at the directions before my mouth watered!

Back home on this side of the Atlantic, I decided to substitute Camembert for Mont d’Or, since the latter is hard to find in the States. I sliced a thin layer from the top of the Camembert, and then with a sharp knife traced a cross pattern on top. Finally, I sprinkled finely minced garlic over the cheese, then drizzled it with white wine as in the Continue reading →