Baked camembert | Cheese recipes | Jamie Oliver (2024)

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Baked camembert | Cheese recipes | Jamie Oliver? ›

Beautiful baked Camembert

Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.

Beautiful baked Camembert

Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.

Preheat the oven to 190°C/Fan 170°C/Gas 5. Remove the lid and any wrappings from the Camembert. Place the cheese within its base on a baking tray and cut a few slits in the top of the cheese. Bake for 15 minutes.

Can I eat the rind of a camembert? Yes! The ripened outer layer is perfectly edible and safe, and some swear by it enhancing the overall flavour and enjoyment. The same goes for brie too.

If they are bolder and a bit more adventurous choose the Camembert. When serving at room temperature the Brie will hold it's texture better, though there certainly nothing wrong with gooey room temperature Camembert either. For baking either one will be melty cheesey goodness.

There are definitely instances when Camembert fails to melt, but it has less to do with whether it's made with raw or pasteurized milk and more with the aging process. The more mature the Camembert, the better it'll melt. Fresh, young cheese with a chalkier texture just won't melt as smoothly.

Take your camembert out the fridge one hour before you bake it so it is at room temperature. If you bake a cold camembert it is likely to curdle.

Looking for a quick answer? The best side dishes to serve with Camembert are butternut squash, fig jam, cranberry sauce, roasted Brussels sprouts, ranch crackers, gluten-free bread, grilled peaches, walnuts, honey, balsamic reduction, prosciutto, apple slices, pear chutney, sourdough bread, and grapes.

Preheat the oven to 200C/400F/Gas 6. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off. Pierce the top of the cheese in several places with a sharp knife and insert pieces of garlic and sprigs of thyme into the slits.

How do French people eat Camembert? ›

In France, Camembert is typically enjoyed on a hunk of crusty baguette (never with crackers) or on its own with no bread at all. It's also enjoyed with simple accompaniments like fresh or dried fruit.

The Camembert you find at your local grocery store probably shares a similar flavor profile with the Brie sold alongside it, but with a slightly more intense and earthy taste. The main distinguishing factor is the size and format: Camembert is usually much smaller, and is typically sold whole in a charming wooden box.

Smell Cheese should typically have a characteristic smell related to its type, but if it smells sour, rancid, or like ammonia, it's a sign of spoilage. Mould Visible mould on cheese is a sign that it has spoiled.

Taste. Even before the first bite, you will notice the alluring smell of these cheeses. Brie has a light and buttery aroma. Camembert's scent is earthier.

According to calorieking.com.au, brie contains 30.5g fat and 18.5g protein per 100g. The same amount of camembert contains 25g fat and 19.5g protein. To cut through all that fat, both cheeses pair well with a sharp or sweet taste such as grapes or figs.

Method. Heat oven to 200C/180C fan/gas 6 or heat your air fryer to 180C for 4 mins. Unwrap the camembert from its packaging, then place back into its box. Tie string around the box to secure.

To serve, unwrap the tops of the foil parcels, remove the casing lids, and use a fork to peel back the rind on top of each cheese with a rolling motion – this can be discarded. Surround the boxes of molten cheese with the potatoes, charcuterie, cornichons and baguette.

Make a 5cm cross in the top of the Camembert and place on a baking tray on the middle shelf of a preheated oven for 25 minutes. (Electric 190°C/Fan 170°C/Gas 5) for 25-30 minutes. Remove from oven, peel back the corners of the Camembert rind, take care as cheese will be hot. Stir the cheese to ensure it is dippable.