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L'équipe French-cheese
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The French cheese team.
La Boîte Chaude, or Mont d’Or Fondue
Ingredients : 
400 – 600gr Mont d’Or for two persons 
700 – 800gr Mont d’Or for four persons Potatoes
With the Mont d’Or still in its box, dampen in cold water for a quarter of an hour. Then pierce a small hole (a few centimetres in diameter) in the centre of the cheese down to the rind.
Another method : envelope the box of Mont d’Or in a sheet of aluminium foil after having hollowed out the centre.
In both cases, pour in Jura dry white wine.
Place the Mont d’Or in a hot oven for 20 minutes.
The wood, whether dampened or protected, remains unaffected while the cheese becomes boiling hot, runny and aromatic.
Presentation : serve on hot potatoes, or with a green salad and smoked Haut-Doubs cold meats, Morteau ham and sausage, if so desired.
Accompanied by the same white wine as for the preparation.