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Baked Petit Sapin

Petit Sapin is a Mont d’Or style cheese and a special experience and if you find one that’s perfectly ripe, you can just spoon it out of the container without heating it. However baking the cheese brings out its special flavor, especially if you add garlic and a splash of wine, and the texture is like nothing else you’ve ever had. Some folks grind some black pepper over the cheese before baking as well.



 1 Petit Sapin cheese (250gr), room temperature

1 clove garlic, peeled and thinly sliced

1/8 cup (20ml) white wine



1. Preheat the oven to 375ºF (190ºC.)

2. Wrap the container of cheese securely in foil, making sure to enclose it so the foil goes up to the top of the outside of the container, but leave the top exposed. Set the wrapped cheese on a baking sheet.

3. Poke eight-to-ten slits in the top of the cheese with a paring knife and slide the slivers of fresh garlic in them. Pour white wine over the cheese, and bake the cheese until it’s very hot – it will take between 20 and 30 minutes.

Serve with good bread, some new potatoes, slices of ham and pickles.

Pair it with a good, flavorful white wine (such as Arbois, Chasselas, Sancerre, Chardonnay, or Gewürtztraminer), Champagne or beer.


Bon Appétit !