Hot box cheese


Hot box cheese
This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything goes on the table around which you are sitting.
342K 3.9/5 based on 71 reviews
Grade this recipe:

Last modified on: February 11th 2016

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 8 min.
Cooking: 50 min.
All in all: 58 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Hot box cheese
Preheat your oven at 360°F (180°C).

Wash carefully potatoes with a brush or scratch sponge, if possible don't peel them, and put in the oven 20 minutes before cheese.

Stage 2 - 3 min.
Hot box cheese
Open cheese and lay box in its lid.

With a teaspoon make a small hole in the center.

As the chef you are alone allowed to taste the cheese now!

Stage 3 - 3 min.
Hot box cheese
Surround wood box with aluminum foil just in case, and fill the hole with dry white wine.

Stage 4 - 2 min.
Hot box cheese
Lay cheese on a tray and put in the oven too.

Stage 5 - 30 min.
Hot box cheese
Let cheese about 30 minutes until it melt completely...

Stage 6
Hot box cheese
...and top is well brown and crusty (for that don't hesitate to switch on your oven grill for a few minutes at the end).

Stage 7
Hot box cheese
Put cheese and potatoes in the middle of the table, everyone take itself in potatoes, cut in pieces and add melted cheese.
Remarks
If you can't get Mont d'or in your area try other cheeses, if possible soft paste with a wooden box.

You can serve this with cooked meats, and a green salad with French dressing.
And to drink?
A good white wine if possible from the same Area, a Jura's wine of course or one of those delicious White wine from Savoie. If you don't like white wine, try a not too strong red, something like a Beaujolais.
Keeping: To eat right now.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 50 %190 20 %120 20 %2,290 120 %9,600 120 %
Per 100 g7 3 %10 1 %7 1 %140 7 %600 7 %
Per person30 10 %50 5 %30 4 %570 30 %2,400 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 4 people : 8.20 €
  • Per person : 2.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011351K4.0 1 hour 11 min.
Involtinis
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
February 21th 2011384K4.4 2 hours 51 min.
Loin of pork with herbs and julienne vegetables
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
November 27th 2015351K4.2 2 hours 33 min.
Pan-fried chicken breast on mozzarella
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings".
December 30th 201965K4.1 23 min.
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
December 30th 2019107K3 59 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page