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Baked Vacherin Chaudron d’Or with Black Truffle

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4-6
Baked Vacherin Chaudron d’Or with crostini

Ultra-buttery Vacherin Chaudron d'Or cheese is only available during the winter months, which happens to be the perfect time to indulge in this rich and decadent delight. This semi-soft cow's milk cheese from the Swiss Alps is aged in a ring of spruce bark that imparts a woodsy flavor while also helping the cheese hold its shape as it matures. Customize your baked Vacherin Chaudron d'Or by choosing your favorite herbs, garnishes and dippers. We added Winter Black truffle shavings to bump up the cheese's earthiness, but feel free to get creative.

 

Ingredients

  • 1 Vacherin Chaudron d’Or
  • Roughly 1/2 ounce black truffle (optional)
  • Dry white wine
  • Handful of sprigs of fresh thyme, leaves separated from the stems (optional)
  • 1 sheet puff pastry or Market Hall Bakery pie dough
  • 1 egg yolk
  • Agrimontana candied orange peel cubes (optional)

Instructions

Preheat oven to 375°F.

Keep the Vacherin Chaudron d'Or in its spruce bark frame and place the whole thing in an oven-safe bowl. Cut a circle out of the pastry dough that's about an inch bigger than the bowl. Set circular dough aside. Reserve excess dough for another use. 

With a paring knife, score the top of the cheese in a cross-hatched diamond pattern.

If desired, shave black truffle all over the top of the cheese. Use as much or as little as you like.

Add a splash of white wine over the cheese. Next, sprinkle the thyme leaves over the cheese.

Brush the edges of your pie dough or puff pastry circle with the egg yolk. Lay the dough circle—egg wash side down—over the cheese, pressing down the edges to secure it to the bowl, or the bark frame if the bowl is a lot larger. Brush egg yolk over the dough-covered cheese.

Score a cross-hatched diamond pattern into the dough or make any design you like.

Place candied orange peels cubes (or your garnish of choice) in a pattern of your choice.

Bake for 20 minutes or until your dough is golden brown. 

Cut around the edge of the pastry, revealing the ooey, gooey interior and give it a stir. The texture should be soft and spoonable.

Serve with accompaniments for dipping: crostini, a crusty baguette, salami, roasted potatoes—you name it!