The Mont d'Or by Artisan de la Truffe

Did you love it this winter? Mont d'Or à la Truffe still has a few weeks left to be enjoyed! While La Halle des Gourmets is doing its utmost to offer it for sale one day, in the meantime here are a few tips for making your own runny Mont d'Or at home!

Recipe for Mont d'Or with truffles by Artisan de la Truffe

For 2 persons

Ingredients:

• A good raw milk Mont d'Or AOP (about 500g)
• 1 jar of mushroom and summer truffle sauce Artisan de la Truffe (available on La Halle des Gourmets).
• An assortment of charcuterie with truffles (available in the shop) or, failing that, plain charcuterie (that's good too!): white ham, mortadella, dry sausage, etc.
• 300g of small potatoes
• a green salad with truffle dressing by Artisan de la Truffe (olive oil and balsamic vinegar!)

Preparation:

• Prepare the potatoes: cook them in salted water for about 15 minutes to keep them slightly firm. Then roast them in the oven or in a frying pan over a high heat with a little butter/oil, thyme and garlic cloves.
• Prepare the Mont d'Or: cut a lid on the Mont d'Or, leaving about 2cm around the edge. Drain the excess oil from the mushroom & truffle sauce. Generously top the cheese with the sauce (about 2 heaped tablespoons). Close with the lid.
• Place the Mont d'Or in the oven in its tin, in an oven preheated to 100°C. Leave to melt slowly for 1 hour. When the crust floats and is golden brown, it is ready!
• Serve with a green salad and roasted potatoes and enjoy immediately.

Chef's tip: serve with golden garlic bread croutons and Jura white wine.