Well I guess yesterday saw the end of our ’Indian’ summer. Autumn’s chill is in the air and we had what was probably the last al fresco meal of the year. A friend had just dropped off a Mont d’or Napiot (an exquisite washed-rind cow’s milk cheese from the Jura Mountains in France) from William’s Kitchen. Now is the peak time to consume this soft, rich and creamy cheese. With a delicious loaf from Hobbs House, some honeycomb and the last of our tomatoes we had a banquet fit for a king!
TO COOK THE CHEESE:
Preheat the oven to 180C/Gas 4.
Remove the lid from the cheese box. Make several slits in the top of the cheese with a sharp knife and push rosemary leaves and slivers of garlic deep into its oozing creamy body.
Drizzle with olive oil and season with a little salt and freshly ground black pepper.
Place on a baking sheet and place in the oven for 8-10 minutes, until melted. Mmmmmm delish!