Mont d'or cheese in kamado

The steps

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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: Prepare the potatoes

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.