Satisfy your cheese cravings with this baked camembert cheese recipe. A dish of pure cheesy joy, this Northern French favourite works well as a starter for sharing and is an ideal winter warmer at home. Easy to make and ready in 20 minutes, here’s how to bake camembert to perfection.
Traditionally made from raw cow’s milk, camembert is a soft, creamy cheese with a bloomy rind. It is a popular dish during winter, particularly at Christmas as it can be baked whole in its wooden box, or in a special ceramic cheese baker and then used as a gooey and rich, liquid cheese dip. The divine presentation of camembert takes the deep, earthy tones of this cheese into another realm of taste sensations.
- 1 round Camembert (or brie) cheese
- 1 clove garlic, chopped into strips or minced
- A few sprigs rosemary
- 2 tsp fresh or dried thyme
- ½ tsp chilli flakes
- 1 tsp honey or olive oil
- Preheat the oven to 180C.
- Unwrap the camembert completely and check it all over for any stickers. Place it on a cheese baker, remove the top layer and pierce the cheese in several places to let some air escape.
- Insert pieces of garlic and sprigs of rosemary into the slits then sprinkle with thyme and chilli flakes. Drizzle honey (or olive oil) over the cheese before baking.
- Cook in the oven for 20 minutes or until the centre is melted and oozy.
- Remove from the oven and serve directly from cheese baker. Enjoy with homemade bread.
- To fully enjoy this pure cheesy joy dish, dip bits of fresh bread into the gooey centre and then on cranberry sauce or chopped up dried cranberries.