Cooking Camembert: Timing For The Perfect Melt

Baked Camembert is a popular dish, especially during the festive period. The French cheese is usually sold in a wooden box and has a nutty flavour when baked, pairing well with fruits and nuts. The cheese can be baked in the oven for 10-20 minutes, or until the centre is melted and gooey. It can also be cooked on a barbecue, in an air fryer, or in hot coals if you are grilling.

How to bake Camembert in the oven

Baked Camembert is a delicious, gooey treat that can be made in just 20 minutes. It's an easy snack to share with friends and family and is perfect for a dinner party or holiday gathering. Here's a step-by-step guide on how to bake Camembert in the oven:

Ingredients and Tools:

• Camembert cheese (a whole wheel, preferably in its wooden box)
• Honey or maple syrup (optional)
• Red chilli flakes (optional)
• Aromatic herbs such as rosemary or thyme sprigs (optional)
• Garlic clove (optional)
• Fruit spread or jam (optional)
• Nuts (optional)
• Baking sheet
• Sharp knife

Step 1: Prepare the Camembert

Let the cheese come to room temperature before baking. Remove any plastic packaging and place the cheese back in its wooden box, leaving the lid off. If your Camembert didn't come with a box, you can use a baking dish, a Camembert ramekin, kitchen foil, or a small cast-iron skillet.

Step 2: Season the Camembert

Score the top of the cheese with a sharp knife. This will allow the air to escape while cooking. You can also cut the top rind entirely, depending on your preference. Drizzle the cheese with honey or extra-virgin olive oil, and add your desired toppings. You can sprinkle chilli flakes and sea salt for a spicy kick, or insert garlic and sprigs of thyme into slits on the cheese.

Step 3: Bake the Camembert

Preheat your oven to 180-200°C. Place the Camembert on a baking sheet and bake for 10-20 minutes. The baking time will depend on the size of your cheese, so keep an eye on it to avoid overcooking. The Camembert is ready when the top is golden and the centre is melted and gooey.

Step 4: Serve Immediately

Baked Camembert is best served hot and creamy. Enjoy it with toasted baguette slices, crackers, breadsticks, or garlic bread for dipping. You can also pair it with fruits like strawberries, apples, or grapes. For a perfect aperitif, combine it with an Italian charcuterie board and a glass of Champagne, Pinot Noir, Chenin Blanc, or sparkling cider.

Tips:

• Let the cheese sit at room temperature for at least an hour before baking.
• Make sure to remove any stickers or plastic wrappings from the cheese before baking.
• Be careful not to over-bake the Camembert, as it will dry out and harden.
• If baking without a box, wrap the cheese in foil or use a suitable container to avoid spillage.
• You can also bake Camembert in an air fryer at 160°C for 15 minutes.

How to serve Camembert

Camembert is a soft cow's milk cheese from Normandy, France. It has a white, bloomy rind and a soft, buttery interior. It is similar to Brie in texture and taste, but Camembert has a more intense and nutty flavour.

How to Serve Baked Camembert

Baking Camembert is a simple process that can elevate the cheese and make it a great centrepiece for a dinner party or holiday gathering. The baking time for Camembert is typically around 10-20 minutes in an oven preheated to 180-200°C. It is important not to over-bake Camembert, as this will result in the cheese drying out and becoming lumpy.

To bake Camembert, first remove any plastic packaging and place the cheese back in its wooden box, leaving the lid off. Score the top of the cheese and add toppings such as garlic, honey, thyme, olive oil, or chilli flakes. Bake on a baking sheet for the recommended time, until the cheese is golden and soft.

Camembert can also be baked without a box by wrapping it in foil or using a small baking dish, Camembert baker, or cast-iron skillet.

Serving Suggestions

Baked Camembert can be served with a variety of accompaniments, such as:

• Toasted bread or crackers for dipping
• Breadsticks, cheese crackers, or raw vegetables
• Fruits such as strawberries, apples, grapes, or dried apricots
• Nuts like almonds, walnuts, or pecans
• Chutney, cranberry sauce, or other dips
• Wine, such as Champagne, Pinot Noir, or Chenin Blanc

Alternative Ways to Serve Camembert

In addition to baking, Camembert can be served in other ways, such as:

• At room temperature with bread or crackers and preserves or honey
• Melted into recipes like pasta, mashed potatoes, or grilled cheese sandwiches
• Deep-fried in flour, egg, and breadcrumbs

How to store leftover Camembert

Leftover Camembert can be stored in the refrigerator for up to 1-2 weeks. To ensure optimal preservation, follow these steps:

• Let the cheese cool down to room temperature.
• Rewrap the cheese using the same method as before storing it. The cheese should be wrapped in wax or parchment paper, then loosely in aluminium foil to maintain the proper moisture levels.
• Place the wrapped cheese in an airtight container or a wooden box to prevent the smell from escaping.
• Store it in the coldest part of your refrigerator.
• Regularly check on the stored Camembert, adjusting the wrapping if needed and watching for signs of spoilage.

It is important to note that Camembert should not be frozen as it will alter the texture and flavour of the cheese.

When you are ready to enjoy your leftover Camembert, remove it from the refrigerator 30-60 minutes beforehand to bring it to room temperature, enhancing its flavour and texture.

How to cook Camembert on a barbecue

Ingredients

• 1 whole Camembert, in its box
• 1 garlic clove, sliced
• 3-4 sprigs of fresh thyme
• 1 tsp olive oil
• 1 small ciabatta loaf, cut in half
• 1 tbsp olive oil
• 1 garlic clove, peeled

Method

• Preheat your barbecue.
• Remove any plastic packaging from the cheese and place it 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.
• Drizzle the cheese with olive oil.
• Replace the lid on top of the box and wrap the box in foil.
• Heat the cheese over the coals, turning every 5 minutes or so, for 15 minutes.
• For the garlic bread, drizzle the cut side of the bread with olive oil and place cut-side down on the grill until toasted. Rub the toasted side of the bread with the garlic clove.
• Serve the garlic bread with the warm cheese for dipping.

Tips

• Camembert is a soft cow's milk cheese from Northern France. It is similar to Brie in texture and taste.
• If you don't have a barbecue, you can bake Camembert in the oven. Preheat your oven to 200C/400F/Gas 6 and follow the same instructions as above, placing the cheese on a baking sheet instead of heating it over coals. Bake for 10 minutes or until the centre of the cheese is melted.
• If you don't have a box for your Camembert, you can wrap it tightly in foil and place it directly in the coals for 20-30 minutes.
• Camembert tastes best at room temperature, so if you have time, take it out of the fridge 30 minutes before cooking.

How to make Camembert from scratch

Making Camembert from scratch is a challenging process that requires patience and precision. Here is a step-by-step guide on how to make Camembert cheese at home:

Ingredients and Equipment:

• 2 gallons (7.6 litres) of milk (not ultra-pasteurized)
• 1/4 teaspoon of Calcium Chloride (for pasteurized milk)
• 1 Packet of C21 Buttermilk
• 1/32 teaspoon of Geotrichum Candidum or 1/8 teaspoon of Penicillium Candidum
• 1/4 teaspoon of Single Strength Liquid Rennet
• 4 teaspoons of Cheese Salt
• 5 pieces of 6"x6" wood or rigid plastic
• A good thermometer
• Mini measuring spoon set
• 4 Camembert cheese moulds
• A stainless-steel skimmer
• 5 draining mats
• Sterilization equipment for pots and cheese hoops/moulds

Step 1: Acidify and Heat Milk

Begin by adding Calcium Chloride to the milk, if using pasteurized milk. Heat the milk to 90°F (32°C) by placing the milk in a pot or sink of very warm water. If using a stove, heat slowly and stir. Once the milk reaches the desired temperature, add the C21 buttermilk, Geotrichum Candidum or Penicillium Candidum, and stir. Allow the mixture to ripen for about 30 minutes.

Step 2: Coagulate with Rennet

Add 1/4 teaspoon of single-strength liquid rennet to the milk and stir. Let the milk sit quietly for 90 minutes as the culture works and the rennet coagulates the curd. The milk will begin to thicken slightly, and it's important to maintain a quiet environment. The curd will hold moisture and fat better due to the stronger protein matrix formed during this step.

Step 3: Form the Curds

Sanitize the forms, draining mats, and boards by submerging them in 145°F water for several minutes. Carefully ladle the curd into the forms, taking care not to cut or stir too much to release free whey. Place the forms on a draining mat and allow the whey to drain off for 12-24 hours. Invert the forms several times during this period to encourage moderate whey drainage.

Step 4: Salt and Drain

After draining, remove the forms and sprinkle 1/2 teaspoon of cheese salt on each cheese, spreading it evenly over the surface. Place the cheeses back into the forms with the salted side up and leave them until the salt dissolves. After a few hours, flip the cheeses and repeat on the other side. Continue this process until the cheese has drained to about 1/3 of its original height, which should take until the next morning.

Step 5: Drying and Aging

Remove the cheese from the moulds and place them on a dry surface to begin the drying phase. This should be done in a room maintained at 58-65°F and 60-75% humidity. Turn the cheeses several times during the drying process, which can take a day or more. Once the cheese surface is completely dry, move them to an aging area with 92-95% humidity and a temperature of 52-56°F. Turn the cheeses once or twice daily during this phase.

Step 6: Ripening and Surface Mold

During the aging process, the cheese surface may become slippery and fruity-smelling due to yeast growth. After a few days, you should notice a light surface of white mold (Geotrichum). This mold will dry out the surface further and decrease the surface acid. After about 9-14 days, the final surface growth will begin with the Penicillium mold, forming a full white felt-like cover. This mold produces enzymes that change the protein structure of the Camembert.

Step 7: Final Ripening

To slow down the final ripening process, move the cheese to a cooler space at 42-45°F. This will allow the cheese to ripen to your desired level over the next few weeks. The cheese is now ready to be enjoyed!

Baking Camembert:

To bake your homemade Camembert, preheat your oven to 180-200°C. Remove the cheese from its packaging and place it in the oven for 10-15 minutes, or until the centre is melted and the top is golden. Enjoy your homemade baked Camembert with bread, crackers, or a variety of toppings and dips!

Frequently asked questions