Cheese board: get your goat
When I think of Montrachet, the first thing that comes to mind is the grand cru French wine made in that area of Burgundy.
In France, though, it seems to be a rule that where there's great wine, there's great food, and that means great cheese. One of the best cheeses (or at least the most well known) from the region is Epoisses, named after the village in which it's made. It's no surprise that there's also a cheese named after Montrachet. But where Epoisses is a super-smelly washed-rind cheese - rinsed up to three times a week with marc de Bourgogne, a brandy-like spirit, while maturing - Montrachet is a mild, creamy young goat cheese. Yes, it has the familiar "tang" (some call it "funk") that all goat cheese has (although it's nowhere near as sharp as cheese made from sheep's milk), but it's one that should be consumed from the cheese board early (they're eaten in the order of mildest to strongest).
Montrachet cheese is shaped into squat cylinders, and is sometimes wrapped in vine leaves. It's made to be eaten young. The thin, tender crust gives way to a creamy, moist interior. As with other young goat cheese, I like it on its own - without any crackers or bread, accompanied by a crisp white wine and a few apple slices to refresh the palate between bites.