Ember-baked cheese

Ember-baked cheese

By
From
Finding Fire
Serves
4

It is hard to think of cheeses as seasonal goods, but quality cheese is all about the richness of the pasture. Vacherin Mont d’Or, for example, is only made in the winter months when the cows come down from alpage (mountain pastures) and are fed hay instead of fresh grass. The resulting cheese is an undulating orange rind encasing a sweet, runny and truly magical cheese. As this cheese ripens in its cedar box, it develops a unique nutty aroma and a richness that makes it perfect for baking in the dying embers of a wood fire.

Ingredients

Quantity Ingredient
1 vacherin mont d’or or a similar creamy, rinded cheese in a cedar box
5 rosemary sprigs

Method

  1. 1. Prepare your embers, which are best if they are slowly smouldering.
  2. 2. Remove all plastic packaging, keeping the cheese inside its cedar box.
  3. 3. With the point of small knife, make 5 incisions, evenly dispersed, in the top of the cheese and in each one insert a rosemary sprig.
  4. 4. Arrange a small bed of embers directly under and around the cheese and bake for 10–12 minutes until the cheese is warm and runny inside. Best eaten with a spoon.
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