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.
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: 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.
The kamados
Discover the different models of kamados!
Spices
Discover the range of rubs and smoked salts!
Key questions.
The Mont d'Or baked in the oven is a friendly and indulgent dish that pairs perfectly with simple and tasty products. Around this warm and melting cheese, one generally serves:
- Potatoes (steamed, roasted or jacket)
- Cold cuts (cured ham, salami, Grisons meat, coppa)
- Fresh or lightly toasted bread for dipping in cheese
- Roasted or crunchy vegetables (broccoli, mushrooms, carrots, cauliflower)
- Gherkins and pickles to add acidity
- Green salad to balance the meal
- White wine from Jura or dry wine such as Savagnin (to be consumed in moderation)
This winter dish is ideally shared among friends or family, around a generous table.
For 4 people, it is recommended to allow for a Mont d'Or weighing between 800 g and 1 kg.
This quantity ensures a generous dish, especially if you serve it baked with potatoes and cold meats.
- Mont d'Or 800 g → ideal for a regular meal
- Mont d'Or 1 kg → perfect for hearty eaters or a very sociable meal
- Mont d'Or 500 g → too small for 4 people, unless it's a side dish
The melted Mont d'Or is usually enjoyed as a main dish, so it's best to be generous!
We cover the Mont d’Or during cooking to ensure an even melting and to prevent it from drying out or burning on the surface. The lid (or a sheet of aluminium) allows for:
- Preserve the moisture of the cheese
- Achieve a nice creamy texture
- Prevent the crust from hardening or darkening
- Distribute the heat evenly throughout the cheese
- Improve the font without overcooking the edges
In summary: covering the Mont d'Or is the key to a beautifully oozy and perfectly gratinated cheese.
To cook a Mont d'Or with its lid, simply follow a straightforward method that ensures perfect melting and an ultra-creamy cheese. The wooden lid acts like a mini bell that retains heat and moisture.