Mont d'Or on the kamado barbecue: the perfect, melting, and smoky cooking!
The Mont d'Or in a kamado is a simple and spectacular cooking method that enhances this iconic winter cheese. Thanks to the gentle and enveloping heat of the kamado, the Mont d'Or becomes ultra-melting, slightly smoked, with an irresistible fragrant crust.
The Mont d'Or in the kamado is cooked at 180°C using indirect heat for about 20 minutes, until a gooey centre and a slightly golden surface are achieved.
Matériel
Ingrédients
Pour 4 personnes :
- 1 Mont d'Or
- 1 tsp of thyme
- 1 clove of garlic
- 12 cl of dry white wine
- All-Purpose BBQ Rubs Spices BBK LAB
- 300 g of new potatoes
- 1 tsp of oregano
- 1 pinch of paprika
- Smoked salt BBK LAB
The steps
Step 1: light the kamado
Light the QUATRO Kamado and set the temperature to 120°C with the deflector.
Step 2: Cut the Mont d'Or
Score with a knife without going all the way to the bottom of the Mont d'Or.
Step 3: Add garlic
Chop the garlic and insert the garlic into the Mont d'or.
Step 4: Pour in the white wine and spices
Pour a small glass of white wine over the Mont d'Or, add smoked salt, spices, thyme, and pepper. Let the Mont d'Or soak up the white wine.
Step 5: Prepare the potatoes
While you let the Mont d'Or, cut the baby potatoes in half, add bbk lab spices, oregano, smoked salt, paprika, and pepper. Mix.
Step 6 : Assembly in the casserole
In a casserole dish, place the Mont d'Or in the centre, and the potatoes around it. Pour the remaining white wine and olive oil over the potatoes.
Step 7: Cook
Place the Split & Mix in the QUATRO, and position the casserole for 20 minutes at 180°C.
Why cook Mont d'Or in a kamado?
• Stable and controlled temperature
• Natural woody aromas
• Melted cheese without burning
• Unmatched creamy texture
To be enjoyed with potatoes, rustic bread or grilled vegetables, and cold cuts, the Mont d'Or cooked in a kamado is ideal for a friendly meal, in winter as well as on a cool evening.
Frequently Asked Questions
What temperature to cook a Mont d'Or in the kamado?
The ideal temperature is 180°C using indirect heat, with the deflector installed. The cheese melts gently, without burning or drying out.
How long to cook a Mont d'Or in the kamado?
Allow about 20 minutes at 180°C. The Mont d'Or is ready when its centre is gooey and its surface starts to brown.
Should you score the Mont d'Or before cooking?
Yes. Score the crust with a knife without going all the way to the bottom: garlic, spices, and white wine penetrate the cheese better.
Which white wine to use for a Mont d’Or on the kamado?
Choose a dry white wine, for example a wine from Jura. It flavours the cheese and makes it even creamier.
What quantity of Mont d’Or for 4 people?
Count one Mont d’Or for 2 people, so either 2 Mont d’Or or a large one for 4 people, accompanied by potatoes.
What to serve with a Mont d’Or on the kamado?
Serve it with baby potatoes cooked around the cheese, rustic bread, grilled vegetables, and cold meats.
Can you add smoking wood?
Yes, it’s optional. A small piece of beech or apple wood added to the charcoal gives a slight smoky note that pairs well with the cheese.