When I was first introduced to baked camembert, being a lover of cheese, I felt it was a normal progression from the underripe versions which plague most cheeseboards outside of France. Now you can argue that there are other places which make perfectly good camembert but it would not be camembert under the rules of ‘terroir’ in France which states that a product can only be called such if it is produced in that area or ‘terroir’ other examples include Roquefort and Champagne.The rich fondue type gooiness which you get from dipping your breadstick into the top of a baked camembert is incredible. Its not a dish for the faint hearted though as the richness of the cheese will soon let itself be known as you slip into a feeling of comfortably full.If you try it and you like it, I thoroughly recommend buying a camembert baker – which are now quite widely available and save a lot of mess. Top with a drizzle of olive oil, fresh rosemary and a dab of garlic clove – bake at 200c for 20 – 25 minutes. Picture from Pixabay
Source: The Baked Camembert
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