The cheese monger Mr. ADRIAN RICHES recommends the “delicious VACHERIN MONT d’OR” baked in its box as the perfect weekend cheese, due to its propensity for sharing. “VACHERIN is covered in a downy white mould and has a wrinkled, reddish rind,” says ANDREW, who works at MONS FROMAGER-AFFINEUR in Borough Market, London. “It has a woody, animal aroma paired with a delightful creamy, nutty flavour and is packaged in a tight-fitting wooden box that lends itself perfectly to a gentle baking in the oven.” ADRIAN says the cooking method is simple. “To bake the cheese, place it in its box, with the lid intact, in a warm oven for 20 minutes or until runny. Once warmed, it’s best enjoyed fondue-style. I like to cut the cheese open, place it in the centre of the table and invite my dinner guests to dip fresh figs, chicory and raisin bread into its creamy, ivory paste. You might wish to further enhance this first-rate experience by studding the cheese with garlic and sprinkling it with crisp white wine before baking.” Although ADRIAN vouches for this recipe, he admits that a renowned maker of the cheese who he had the pleasure to meet recently, Monsieur PATRICK SANCEY RICHARD, eschews this method of serving his cheese. He prefers his cheese served straight from the box at room temperature.




















COMMENTS
Roland:
brilliant, someone knows about cheese.
what’s Mr ADRIAN’s recommendation for hard cheese ?
Adrian:
I suggest either the wonderful Montgomery’s Cheddar made in Somerset, UK or Salers from the Auvergne region of France. Both are full of flavour and can be eaten on their own. I like to crumble Salers into mashed potato.