Baked camembert is a popular appetiser both within and outside of France. The simplest versions are incredibly quick to make, going from fridge to fork in twenty minutes. However, it can also be a chance to have fun making homemade jams, bread and crackers to go on the side. Take a look at our simplest version, and a few more complex ones, below.
What is camembert?
Camembert is a French cheese which dates from the end of the eighteenth century. It’s named for the town in Normandy where it was first invented, and made from unpasteurised cow milk. The classic camembert box which it comes in was invented to allow the cheese to be transported over long distances, and helped the cheese spread across France. It’s still popular to this day – in fact, it’s often thought to be the most popular and widely consumed cheese in the whole of France, surpassing its rival brie.
What is the difference between brie and camembert?
One notable difference between brie and camembert is the size of the wheels. Brie is produced in huge wheels, which means it takes longer to ripen. This generally means brie has a milder flavour. Brie also has added cream, and so has a slightly higher fat content.
How to make baked camembert
You can season your camembert before it goes in the oven – drizzle it with white wine, honey, olive oil, or top it with some sprigs of thyme or garlic. However, we found that the taste of camembert is so strong, mild flavours get lost after baking. It’s also important to make sure the wooden case is stapled rather than glued, as the glue will come apart in the oven.
Simple baked camembert recipe
Metric
Imperial
- Camembert, in a stapled, not glued, case
- honey, chutney or jam, to serve
- bread, crudités or crackers, to serve
Preheat the oven to 180°C fan
Remove any plastic or paper wrapping from the camembert, and then place it back into its camembert box
Place the camembert onto a baking tray lined with baking paper
Score the top of the camembert in a cross-hatch pattern, criss-crossing through the rind of the camembert so the cheese is just visible
Bake the camembert for 15 minutes, or until just toasted on top and completely liquid in the centre. The cheese might bubble up and leak out the sides a little bit
Serve on bread, crudités or crackers, and top with honey, chutney or jam
How do you store camembert?
The best way to store camembert is in the fridge, tightly wrapped. Camembert normally is sold with a ‘use by’ date, and it shouldn’t be eaten after that date. Leftover baked camembert can be reheated once, but only if it’s been refrigerated within two hours after baking, and if it’s used within two days after baking.
What can you serve with baked camembert?
There are lots of fun ways to jazz up camembert. You can serve it with homemade crackers and roast grapes, for a tasty appetiser, or in this impressive khorasan brioche ring, for an impressive and hearty lunch. For a festive, sweet and salty twist, you could also serve camembert with crisp, fresh fruit and a homemade cranberry and bacon jam.
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