Baked camambert

[whlparkstone]

We have baked some camambert before at home and have found the outer casing rather rubbery in texture... we thought this was normal.

However, on Saturday we went out for a meal and had some lovely baked camambert with a lovely crispy crust. Is the down to the quality of the camambert, or a cooking method? The crust was golden brown in colour, however there weren’t any breadcrumbs

Any ideas?

[YLL]

Brush the top of the camembert with olive oil to make it crispy

[whlparkstone]

Originally Posted by YLL

Brush the top of the camembert with olive oil to make it crispy

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Oh fab...that doesn’t sound too tricky. Thanks for sharing this tip

[princess allie]

We have some Camembert bakers and we cut a cross in the top and brush with oil. The top crisps up nicely.

[mitch84]

You want a decent quality, and really ripe and stinky Camembert too

[ncmurray]

I guess you also need to get the camembert wheel instead of breaded camembert. There are no breadcrumbs on a Camembert wheel.

[Gryff]

I sprinkle the top with rosemary and drizzle honey from a local bee keeper on mine and serve with a very dark rye bread or home made sour dough bread and rosemary and garlic infused olive oil for dipping olives are an optional extra
It’s never a starter for us but a complete meal for us
Instead of baking try it on the bbq I just stick a wheel on a bbq pizza stone or tin foil tray till it starts to bubble through the skin and serve with tortilla chips for dipping
And a salad with jalapeño olives red onion etc

[Gill H]

I am hungry now! I love cheese!