Made near the village of Cleron high in the mountains of Franche-Comte, this small cheese is designed to be eaten from the box. Closely related to Vacherin Mont d’Or, it is at its best when the orange rind develops a ‘ripple’ and the interior breaks down to a rich sticky, creamy texture that oozes from the centre of the cheese – hence the box.
It is generally at its best in autumn and winter.
Bake in oven for 20 min in the wood box, add your seasoning, salt pepper, deep with some bread et voila you have your homemade fondue.
Gourmet cheese delivered between Brisbane and Gold Coast