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Oven-baked Camembert

An emblematic cheese of Normandy, Camembert occupies a special place in French gastronomic heritage and it immediately evokes simple, generous meals, convivial gatherings, and picnics in the sun. While it is often enjoyed on its own, this raw milk cheese from Normandy also lends itself to warm, comforting recipes, such as baked Camembert, a staple of winter evenings and cocktail parties.

Camembert, a Norman specialty

Created at the end of the 18th century in the village of Camembert, Normandy, this soft cheese with a bloomy rind is now one of the best known in the world. But only Camembert de Normandie AOP, made from raw milk and molded with a ladle, perpetuates the traditional Normandy know-how. Behind its apparent simplicity, this demanding local product, deeply linked to its environment and those who make it, hides a multitude of possible variations, one of the most popular in the land of cheese being baked Camembert.

Economical, easy to prepare, and decidedly convivial, this recipe has everything going for it.
Ingredients
  • 1 whole Camembert
  • 1 round loaf of bread
  • A drizzle of olive oil
  • Salt, pepper
  • Herbes de Provence (or thyme, rosemary, according to your taste)
Preparation
  • Preheat your oven to 350°F.
  • Cut a circle in the center of the bread, the size of the Camembert (the cheese box can be used as a template). Remove the crumb.
  • Place the Camembert in the center of the bread. Lightly score the top of the cheese with a knife.
  • Drizzle with olive oil, season with salt and pepper, and add the herbs.
  • Bake for about 15 minutes, until the Camembert is melted.
  • Cut the bread into fingers around the cheese and enjoy immediately.

To lighten your conscience (and your plate), a green salad with walnuts is always a wonderful accompaniment.

Delicious variations to try

Because French cuisine loves nuance, this delicious roasted Camembert comes in several varieties:
  • With a drizzle of honey and a few sprigs of thyme, for a sweet and savory touch.
  • Seasoned with garlic and rosemary.
  • Deglazed with a dash of cider or Calvados, a nod to Normandy.
  • Without bread, straight from its wooden box, for an even more rustic version.
When and how to enjoy it? 
  • During a cocktail party with friends.
  • At an impromptu meal.
  • On a cozy winter evening.

It pairs perfectly with Normandy cider, dry white wine, or even artisanal perry.

The return of simple pleasures

At a time when comforting recipes are making a comeback (raclette and couscous are among the French's favorite dishes), the baked version of this Normandy cheese embodies French-style comfort food: generous, authentic, and deeply convivial. It's a simple and tasty way to celebrate local produce, either as a “sharing platter” with aperitifs or as part of a more bistronomic meal.


Valérie from Comme des Français


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