Baked Mont d’Or Cheese Recipe

Prep Time Cook Time Serves
5m 20m 4

This recipe requires so little cooking I am a little hesitant to even post it. But then again, it is so delicious, I think everyone should know about it. Yes, I am speaking of cheese. Per usual, this cheese will be a lot cheaper for me here in France. However, if you can find it and are a cheese lover, I highly recommend you splurging a bit on this one.

Mont d’Or is particularly special because it is seasonal. It is made between August and March and available for purchase between September and May.  There are both French and Swiss varieties of this cheese named Mont d’Or, Vacherin du Haut-Doubs or Vacherin Mont d’Or (in Switzerland).

This recipe is typically how this cheese is eaten – warmed and almost like a mini fondue. Are you salivating yet?


  • 1 Vacherin Mont d'Or, usually 12 - 14 ounces in weight
  • 2 red apples (such as Gala or Red Delicious), cored and sliced
  • 1 fresh baguette, sliced


Preheat the oven to 350˚F. Line a baking sheet with foil.

Remove the plastic outer wrap of the cheese but leave it in the wooden container. Place on the prepared baking sheet and bake in the oven, uncovered, until the cheese starts to bubble around the edges, about 20 minutes.

Transfer the cheese to a serving platter and serve with slices of apple and fresh bread for dipping. Enjoy immediately.


This cheese is always sold in a thin wooden container. In France, most containers are stapled together, but sometimes you see ones that have been glued. If yours is glued, wrap the wooden container in foil before baking to ensure it stays together.

Feel free to also serve this with other items for dipping. I like bread and apples, but you can run with the mini-fondue theme and also boil up some potatoes or cube some ham for dipping.

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