Chris Slade describes the son et lumiere presentation at the abbey of Bon Repos called "Le Pays de Conomor" in Brittany, which takes place during the first two weeks of August.
This cheese is a delight!
Made from cow’s milk in the Jura region in France, this cheese called Mont d’Or is an Appellation Origin Controlled cheese. It is marketed in round boxes made of spruce (épicéa) so very easy to spot at the supermarkets in France!
You can eat this cheese as it is – it is best to leave it at room temperature a few hours before eating it or melted like a fondue.
My Mont d’Or Cheese Fondue Recipe
I made a hole in the middle of the cheese, placed a small glove of garlic and/or herbs (rosemary or thyme), and poured a splash of white wine. I replaced the lid and put the cheese in the oven at 180 degrees for about 20/30 minutes. Mine cooked for 40 minutes because my guests were late! As you can see from the photo it is ‘well done’!
I served my Mont d’Or cheese as a starter with fresh bread, of course, served from its original packaging. It was creamy and delicious and everyone enjoyed it.
You can serve it as main dish with boiled potatoes, salad and some ham, saucisson, just like a raclette.
Mont d’Or cheese has limited availability
This cheese can only be found in supermarkets in France between October and March so if you are planning to spend your holiday in France this summer you might not find it!