Susan Faloon’s Baked Jarlsberg 


pound wedge jarlsberg cheese

1 pint heavy cream

3 tablespoons unsalted butter

1 med onion

3 tbs. dry vermouth (make martinis and drink the rest!!)

1 tbs. dry mustard

1 teaspoon nutmeg

2 tbs flour

Cook onions in butter over med-high heat until soft. Stir in dry mustard, nutmeg, flour then vermouth. Wisk in cream, then add cheese cut into chunks. Wisk until smooth.

Pour into baking dish and bake at 350 degrees until brown and bubbly (about 20 minutes). Serve with crostini (sliced, toasted French bread) or crackers.