On Eating Exeter, we intend to put out the occasional recipe. Some of them are, like this one, tried and tested and others just sound nice.
Before you proceed though, have a look at this article with some good do’s and don’ts for Baking Camembert.
Here is a recipe for the cook-shy amongst you. It has to be the easiest culinary method to follow, and most probably the most satisfying. The hot crispy texture of the fresh bread, with the gooey cheese-ness of the hot Camembert with the fragrance of the Rosemary and the Garlic is the ultimate Valentines Day ‘night in’ treat.
Camembert is a fascinating cheese. It is a little like Brie on steroids. It has a stronger taste and is much more odourful than Brie and it comes from a different part of France too, Normandy to be precise. It is traditionally made from unpasteurised cows milk, but mass produced stuff is made from pasteurised milk these days. Interestingly the cheese was first made by a farmer on the advice of a priest from Brie. The cheese was issued to soldiers during the First World War, which helped seal its popularity in French culture. (Thanks Wikipedia!)The sort of Camembert you use is personal choice. This was bought from a well-known supermarket, but you need the sort that comes in the box as this is quite important to the whole process.
A Box of Camembert
Clove of Garlic
Sprig of Rosemary
Bread – bought fresh, preferably French bread.
1. Take the Camembert and unwrap it. Put it back in its box (peel off any paper labels stuck on to it!) and stab it a few times. Insert the garlic (peeled and chopped) in to the holes, squeeze in the rosemary too if desired.
2. Bake in an oven (in the box) for about 180C to 200C for 20 minutes or until it starts leaking.
3. Serve with fresh bread and enjoy 🙂
If you don’t fancy this quick and dirty recipe there are a whole host of variations on a theme. Richard Phillips has one offering on the BBC website and Jamie Oliver has his version as well. It is so simple it is easily to adapt it to whatever your tastes might be. Nigel Slater also has his version too on the Guardian website which involves wine somewhere in the process too.
Enjoy cooking this, it takes a few goes to get it perfect despite its simplicity.