Vacherin Mont D'or
So my family kind of has a thing for cheese around the holidays and in recent years (since I moved back to Canada from France) we have been enjoying a favourite, Mont D'or cheese. So obsessed are we with cheese, my uncle created a Christmas tree ornament with the lid of the cheese so we can display our love of all things fromage proudly.
There are a number of recipes out there for Vacherin Mont D'or, all quite similar. Remove the lid from the cheese, wrap the bottom part of the cheese box in foil (to prevent it falling apart or cheese leaking out into your oven). Then, cut a few small slices into the top of the cheese, just large enough to fit in thin slivers of garlic (a clove or two should do it) then pour 1/4 cup of white wine over the cheese and add a few sprigs of fresh time if you're feeling fancy. Bake for 20-30 minutes at 375 F or until the cheese is completely soft.
I serve mine with crunchy baguette that I've ripped or cut up. The result is a distinctly gooey, melted, gorgeous cheese. It can be hard to find in North America and can be a bit pricey, as it is only available for a small window each year but in my opinion it is oh so worth it.