Since it was created in the late 18th century, the best Camembert has always come from its place of origin, Normandy. However, there are plenty of ways to creatively mix up the way you eat the best Camembert around. Here are some of our favourites.
BAKE IT
Baked Camembert is an absolute treat, especially during the cold winter season. Not only is it a delight, but it’s also incredibly simple to whip up. It only requires you to put it in a small baking pot about the same size as the cheese wheel. Score a deep X onto the top rind an add a sprinkle of garlic or other herbs into the crevasse. If you’re not a fan of rind, just cut the top off completely and cook it that way. Leave it on bake at 180ºC for 15 to 20 minutes to enjoy a soft gooey delight.
CARAMELISE IT
Camembert doesn’t have to be eaten savoury, it can also be enjoyed sweet. It can be easily converted to a sugary, caramelly and nutty treat. All a caramelised camembert requires is placing the cheese on a heatproof platter and chopping up some macadamia nuts. Heat some sugar in a frying pan, add the nuts, and cook until you have a toffee-like substance. Pour the toffee and nut combo over the cheese, and you have caramelised camembert.
PANCAKE IT
Camembert pancakes are slightly more complicated. First, you have to whip up a regular bunch of pancakes while boiling some broccoli florets on the side. Once cooked, tip the broccoli into a bowl and add the camembert, folding them together gently. Divide the filling into the cooked pancakes and roll them up side by side onto an ovenproof dish, similar to an enchilada. If you feel like sweetening it up, add a tomato sauce to the top of it and sprinkle on some parmesan. Bake in the oven for 25 minutes and serve when golden.
