It’s one of those perfect things to make when it is snowing outside (or, in our current case, raining bottom up for days on end). Savoury, strong and healthy. The fromage the Langres is made in our corner, yet, in old-fashioned terms, across the border, over in the kingdom of the Champenois. Glad we’re modern enough to have buried old rivalries, and fromage de Langres has safely found its way into the kitchens of the people who live on the banks of the River Saône in the land of the free people of Franche-Comté.
What you’ll need
- One Langres cheese. Now to be honest I don’t know if anybody ever thought of exporting those, perhaps we also just keep this wonderful cheese to ourselves. If that would be the case, Montdor cheese, though different, works splendidly too.
- A twig of fresh rosemary
- A sip of vin jaune or sherry
- Ground black peppercorns
- A morsel of butter
How to cook it
Pre-heat your oven to 160°C.
Peel the potatoes and cut them into cubes. Boil soft in salted water. In a fireproof dish that’s deep enough to hold the fondue, place the butter and the boiled potato cubes. Put the cheese on top and carve a hole into the cheese which you fill up with chopped rosemary and vin jaune.
Bake golden for about 30minutes. Add some black pepper and fresh rosemary before serving.
How to eat it
It is adviseable to be very hungry, for this dish is not for delicate souls. Warm apple cider balances the strong cheese to perfection, and if you have a porch, that’s where I’d have it if I were you, wrapped into your best woollen blanket.