Preparation time: 5 min
Cooking time: 20 min
For: 4 pers.
Ingredients:
1 young mont d'or
1 Roscoff pink onion
250g water
50g smoked bacon
Equipment:
A Mont d'or dish
Don't have one? It can be replaced by a La Chamba small black clay bowl or a La Chamba tall round black clay casserole.
Don't hesitate to add a few woody notes to your cheese with hot smoking:
Wood chips for hot smoking
Smoke-generating tube
Preparation:
- Turn on your Kokko and reach an enclosure temperature of 280°C.
2. Prepare the mont d'or by pricking it on the top so that it doesn't burst during cooking.
3. Peel and finely chop the onion, cut the smoked bacon into lardons and arrange them on the mont d'or.
4. Place on the grill and cook for 20 minutes with the hatches closed.
5. Remove the mont d'or and mix well before serving.
NB: If you wish to use hot smoking, simply place the wood shavings in the smoke tube, place it on the charcoal and light them at the same time as the charcoal. Smoking will delicately perfume your cheese throughout the cooking process.
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