Baked Mont D’or Fondue with Pain Persillade – by Chef Sharif Gergis

Baked Mont D’or

We continue our celebration of self catered ski holidays with another recipe from one of recommended chefs.  This is really easy fondue perfectly illustrates the quality of our local mountain cheeses.  Perfect as a sharing starter or to nibble with a vin rouge.

Ingredients (feeds 4-6 per whole cheese)

1 whole Vacherin Mont D’or cheese in its wooden box

2 cloves of garlic crushed

Bunch of chervil roughly chopped

Bunch of flat leaf parsley roughly chopped

100ml extra virgin olive oil

50g room temperature salted butter

1 pain boule (round country style French bread loaf)


Vacherin Mont D’or is a soft, rich, creamy cheese produced in the French and Swiss Alps.  It is bound in spruce and packaged in a round wooden boxes.  Here it’s served warm like a fondue as an incredibly easy to prepare starter or snack to serve with drinks.

Remove the cheese from its wooden box and carefully peel off the spruce.  Place the empty wooden box on top of the bread as close to the centre as you can.  Using a small knife cut a circle through the crust of the loaf using the box as a guide.  Remove this section of the crust and pull out the inside of the bread in rough chunks.  Reserve these along with the extra crust for dipping into the cheese later.

You will now be left with a hollowed out loaf into which the cheese will fit perfectly.  Mix 3/4 of the garlic with the softened butter and spread generously over the bread and inside and out. Pop the cheese into the bread and place the whole thing in the oven at 180 degrees for 10-20 minutes until the cheese is golden and bubbly.  Meanwhile mix together the remaining garlic with the chopped herbs and olive oil. Season to taste with salt.

To serve, place the fondue in the middle of the table in a heat proof dish, spoon the persillade over the cheese and encourage everyone to tear the bread apart and dip it into the cheese.

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