How to cook camembert – three key steps to make perfect baked camembert

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Camembert is renowned for its gooey texture and strong cheese flavour, making it a family favourite for dipping and pouring over warm bread. As the winter weather settles in and Christmas draws closer, there is no better time to perfect your baked camembert technique. With everything from garlic to honey packing a punch when added to this rind covered soft cheese, this is what you should be doing to make your camembert taste unbeatable this Christmas.

How to cook camembert

Cooking this indulgent cheese is as simple as placing it in the oven and peeling the rind back to reveal a gooey centre.

While baking camembert is a simple task, complementing its rich flavours lies in the seasoning and baking time.

Getting your baked camembert wrong is easily done with even a few minutes too long in the oven compromising the delicious soft core of this cheese

A few minutes of preparation can go a long way before baking your camembert for just 15 minutes.

How do you dress camembert?

Sprucing up a plain camembert wheel can take it to a new level of flavour in an instant.

Before dressing your camembert your should always:

  • Leave It out of the fridge for an hour before cooking
  • Place it in a dish if it is wrapped rather than boxed

Dressing your camembert is a simple task with kitchen cupboard staples like garlic and honey working a treat to complement the strong flavour of the cheese.

Woody herbs like thyme, rosemary or oregano can be paired with garlic, sea salt and pepper to dress your camembert.

Slice and stuff your camembert

Begin by preheating your oven to 180 degrees or gas mark four while you prepare your camembert circle.

Take the cheese from the waxed paper and place it back in the box or dish and wrap it with tin foil.

With a sharp knife, make diamond shapes on the top of the camembert by slashing diagonal lines at a 45-degree angle.

Cut the garlic cloves into slithers and poke them into the cheese using as little or as much as you like.

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Drizzle the surface of your camembert

Use good quality olive oil to drizzle over the scored surface of the camembert.

Do the same with some sweet honey and leave it to seep into the gaps on the face of this indulgent cheese.

Sprinkle on powder seasoning like sea salt, pepper and paprika before lightly shaking the base of the cheese to disperse the flavours.

Add a sprig of your favourite fresh, woody herb and place it in the oven for 15 minutes.

What to serve with baked camembert

You will know your camembert is done when the dressed top is slightly puffed.

Gently shake the cheese to test whether it is still fluid and running inside – it should feel like a filled water balloon.

Carefully remove your baked camembert and serve with warm bread, melba toast, crudites or crackers to scoop up the flavoursome core of this festive cheese

Always remove the dried woody sprig on top and replace it with a fresh sprig of your choice.

Top tips to perfect your baked camembert

Always make diamond slashes on the face of the camembert to allow steam to escape and add flavours to seep into the core.

Use the lines already on the cheese to make your surface steam pockets.

Never cook your cheese for longer to make it runnier – it will dry the cheese out and make it tough instead of gooey.

Less is more when baking camembert so don’t pile on too many flavours when dressing the plain cheese.

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