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.
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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.