Prep time: 5 min
Cooking time: 20 min
Serves: 4
Ingredients:
1 young Mont d’Or
1 Roscoff pink onion
250g water
50g smoked bacon
Equipment:
A Mont d’Or dish
Don’t have one? You can replace it with a Small black clay bowl La Chamba or a Tall round black clay cocotte La Chamba.
Feel free to add a woody note to your cheese with hot smoking:
Wood chips for hot smoking
Smoke generator tube
Preparation:
- Light your Kokko and bring the chamber temperature to 280°C.
2. Prepare the Mont d’Or by pricking the top so it doesn’t burst during cooking.
3. Peel and finely slice the onion, cut the smoked bacon into lardons, and arrange everything on top of the Mont d’Or.
4. Place it directly on the grill and cook for 20 minutes with the vents closed.
5. Remove the Mont d’Or, mix it well before tasting.
Note: For hot smoking, simply place the wood chips in the smoke generator tube, set it on the charcoal, and light them at the same time as the charcoal. The smoking will gently infuse your cheese with flavor throughout the cooking process.
