Baked Vacherin Cheese
From:	Dominique, Switzerland
Comments:	Vacherin, a soft dough cheese, is sold into a spice chips box [can be found from october to february]. Serve this dish along with the same wine used in the recipe.
Servings:	2

1 approximately 6-inch [15-cm] round Vacherin cheese 3 or 4 peeled cloves garlic, split 1 bottle dry white wine, from Switzerland if possible, and even better, from the canton of Vaud 6 to 8 medium-size potatoes

Preheat oven to 350°F [180°C]. Leaving cheese into its selling box, remove cover. Pierce cheese into approximately 10 places; press one piece garlic into each opening. Cover then tightly wrap box into al foil. Transfer into a small high sided oven-safe dish. Pour in quite a bit of dry white wine, almost up to the top of the box. Transfer into preheated oven for 30 to 45 minutes [Vacherin is ready when really liquid inside]. Meanwhile, bake potatoes into preheated oven; peel then cut potatoes into large pieces. Just before serving, warm-up 2 individual plates. To serve, transfer cheese into its baking dish and baked potatoes onto the table. Using a large spoon, pour liquid cheese over already cut baked potato pieces transfered onto warm individual plates.