- 1 Mont-d'Or cheese (about 1 pound)
- 3/4 oz fresh truffle
- 1 3/4 oz truffle canned pieces and their juices
A day in advance, with a pointed knife, cut down around the sides of the wooden bow in which the cheese is packed, trimming away about half the depth without cutting the inner band of spruce that protects the cheese.
Delicately cut horizontally through the top rind of the cheese, lifting it off like a thin, flat hat. Be careful not to leave any traces of the top crust, while removing a minimum of the cheese itself. If you are not sure of being able to do this, ask your cheese monger to prepare the cheese for you.
Finely grate half of the fresh truffle. In a small bowl, combine the truffle pieces, their juice and the grated truffle with 2 teaspoons of the cheese. Spread this mixture evenly over the top of the cheese.
Using a sharp paring knife, very thinly slice the remaining truffle half into nearly transparent rounds. Arrange the truffle slices over the top of the cheese as evenly as possible. Cover a sheet of cooking parchment, and then wrap the entire cheese in plastic film.
Refrigerate for 24 hours. The next day, remove the truffled Mont-d'Or from the refrigerator 2 to 3 hours before serving. Do not unwrap until just before serving. Serve with lightly toasted country-style bread.
Note, serve this alone, rather than with other cheeses since few other cheeses are capable of competing with this !
Le conseil du chef
WINE RECOMMENDED : AOC Château Chalon "La race d'un grand seigneur" • 2000 • 14°C Jean Macle • CHÂTEAU CHALON (39)