Hot cheese has many other culinary variations, as Etienne Boissy, head of From-Comptoir, explains.
While we were talking about the undisputed start of the raclette season a few days ago in these pages, we should not believe that other winter cheese specialties are being forgotten, on the contrary. Always with Etienne Boissy, creator with his wife Bénédicte of the From-Comptoir concept, which offers magnificent assortments for raclettes with drawer, let’s review a series of other equally comforting and equally delicious preparations made with processed cheese.
Thus, our MOF cheese maker (best worker in France), reminds us of the excellent Vacherin Mont-d’Or AOP: “This typical Jura cheese was consumed in the past mainly on the platter, as it is, with a spoon. But in recent years has emerged the fashion to taste it hot, baked, with firm potatoes. The ideal. is to cut the top crust, pour in a little good Von Blanc du Jura, Savagnin type and bake for 30 to 40 minutes at 180 ° C, ending with the grill position to give it a nice gilding. This cheese exists in two sizes, 2 or 4 covers, ideal during this period of confinement. “
To accompany this hot vacherin, we will of course stay in the Jura, with a wine from the same region in the glasses but also another regional specialty, the famous Morteau sausage. The one available at From-Comptoir has many enthusiasts running!