Ina Garten Warm Vacherin

Ina Garten warm vacherin takes just 5 minutes and a ripe Vacherin Mont d'Or, white wine and cornichons to make a gooey, spoonable cheese appetizer. This easy broiled baked cheese party starter fits holiday dinners, summer evenings, cozy nights with friends and Paris-style entertaining.

Broil the cheese for only 2 to 3 minutes and watch it the whole time, because the wooden box can catch fire. Walk away and you could lose both the cheese and the box.

Ina Garten first fell for warm Vacherin in Paris, where every hostess served it at holiday dinner parties. She now brings it to the table in Cooking for Jeffrey with toasted bread and tart cornichons to cut the richness.

Source: Cooking for Jeffrey (2016)

Ina Garten Warm Vacherin

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Course: AppetizerCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

2

minutes

Cooking time

3

minutes

Calories

220

kcal

A ripe Vacherin melts under the broiler into a bubbling, spoonable pool with a lightly browned top. A splash of white wine and a sprinkle of fleur de sel finish it, and toasted bread scoops it up.

Ingredients

• 1 whole (16-ounce) ripe Vacherin Mont d'Or cheese, at room temperature (see note)
  

• 1 tablespoon good dry white wine
  

• Fleur de sel and freshly ground black pepper
  

• Good breads, thinly sliced and toasted
  

• 1 jar cornichons with pickled onions
  

Directions

• Preheat the broiler: Heat the broiler and set a rack 8 to 9 inches below the heat. That distance browns the top without scorching the box.
• Prep the box: Set the stapled box on a sheet pan, or wrap foil tightly around the bottom and sides of a glued box before setting it on the pan. Keep the foil off the top, since you broil the cheese right in the box.
• Trim and wine: Cut off the top rind of the 16-ounce Vacherin with a small sharp knife and discard it. Then pour 1 tablespoon white wine over the cheese.
• Broil the cheese: Broil for 2 to 3 minutes, watching closely so the box doesn't catch fire. It's ready when the top is bubbly and lightly golden.
• Season and serve: Sprinkle generously with fleur de sel and pepper, then serve right away with sliced toasted bread and a jar of cornichons with pickled onions. Put a small spoon in the cheese so everyone can help themselves.

Tools for this recipe

• Nordic Ware half sheet pan, John Boos maple cutting board, 18 x 12, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Where can I find Vacherin Mont d'Or?

Vacherin Mont d'Or is only available from September to May, so look for it at cheese shops and well-stocked grocery stores during the fall and winter. Ask the cheesemonger for one that is ripe, since a ripe cheese melts best.

What can I use instead of white wine?

Any good dry white wine works, and you only need 1 tablespoon. If you'd rather skip the alcohol, the cheese is still creamy on its own, though the wine adds a little brightness.

Can I make warm Vacherin ahead of time?

It's best broiled right before serving, because it's at its gooiest while hot. You can toast the bread and set out the cornichons ahead so the cheese is the only last-minute step.

Do I really broil the cheese in its wooden box?

Yes, the cheese goes under the broiler right in its box. Just watch it the whole time, and wrap a glued box in foil on the bottom and sides so it doesn't catch fire.

Can I save the leftovers?

Warm Vacherin is meant to be eaten right away, since it firms up as it cools. If you have a little left, cover it and refrigerate, then spread it cold on toast the next day.