Before i headed back to uni, mum and i had an indulgent dinner.
We used the Vacherin Mont d'Or, another one of our family Christmas traditions, but this year, we severed it slightly differently. we made it as a fondue.
2 large cloves of garlic - peeled
Cut a cross in the cheese, and add the two cloves in the heart of the creamy cheese, then add the white wine to the cheese. I would advise to have the cheese on tin foil, as wine tries to escape from the side. close the tin foil and pop on the oven for like 25min, but keep checking to be sure.
We enjoyed it with some little sides, boiled baby new potatoes, ham, salade a la maman, and of course baguette.
The wine and the heat made the cheese much runnier and perfect for a fondue. This is perfect for a girly dinner catch up, to have a good ol' natter, as its quite a social dinner.