Camembert is a cow’s milk cheese that is tender, velvety, and creamy. It was first created in Camembert, Normandy, in northwest France, around the 1790s. It’s often comparable to brie cheese in terms of appearance and flavour. Thankfully, learning how to bake camembert is quite simple!
The original Camembert was prepared with raw milk. The AOC variety “Camembert de Normandie” (which accounts for around 10% of total output) is legally required to be manufactured exclusively with raw milk. On the other hand, many contemporary cheesemakers utilize pasteurized milk for hygiene and safety, regulatory compliance, or practicality.
Camembert also is available in whole wheels, making it simpler to bake with. Finally, if you have the opportunity, search for the AOC Camembert of Normandie, which will be created with unpasteurized fresh milk and is also the finest in the taste.
Can Camembert Be Eaten Raw?
However, if you want to create baked Cheese (which is often offered in slices), one should be able to buy tiny Brie rims these days. The amount of flow in Camembert is entirely determined by its freshness and ripeness. The flowy the Camembert, the more mature it is. Fresh grainy Camembert will not dissolve as quickly. When purchasing the Camembert, press it gently to ensure it is soft to the touch. Camembert is meant to be eaten within ten days of the manufacturing date printed on the box.
How to keep Camembert Gooey?
Camembert can indeed be baked in the wooden box that it originally comes in and remove the paper sheet that it comes in. However, not all Camembert cheese comes in a wooden crate so that you can make it in a cardboard box. Camembert cheese must not be placed on a baking pan without anything around it. It will sprawl out and form a giant mess. Generally, it would be best to buy unpasteurized cheese or overcook, making the cheese solid. Make sure to bake the cheese for not more than 10-15 mins. Serve immediately for the gooey consistency.
How to bake Camembert Cheese?
Camembert is the most delicious cheese, including its lovely white velvety and creamy, almost gushing feel. Camembert cheese’s delicious taste comes when served at ambient temperature rather than cold. Remove the cheese from the fridge for thirty minutes before serving. Allow the cheese to loosen up. Camembert may be used in place of butter or milk. It dissolves into spaghetti or pasta meals like mac and cheese. You can add it to potato salad, and mash the potatoes with cheezy Camembert.
Salads frequently seem healthier than they are, but sprinkling extra Camembert on top adds 100 calories and a few grams of protein. Camembert pairs well with pears, peaches, nuts of various types, such as almonds and chestnuts. You simply need to add oil and vinegar dressing for a winning salad.
What is the main distinction between Camembert and Brie?
The fundamental distinction between Brie and camembert cheese is that Brie has added creaminess, rendering it a somewhat smoother texture and richer in fat.
These have such an earthy flavour and scent (comparable to mushrooms), but Brie has a much more creamy and subtle flavour in some people’s opinion. Camembert, on the other hand, does have a more substantial, deeper nutty flavour.
Ingredients
- 300 g Camembert
- Two clove garlic
- A few fresh chives
- Vegetable oil or olive oil
- Bite-sized pieces bread
- A few sprigs of parsley
- Salt to taste
- One small handful of dried blueberries or cranberries
- One small handful of mixed roasted nuts
Directions For The Recipe
- Step 1– Preheat the oven to 185°C/355°F). Then, slice 300g Camembert along the tip approximately 10 cm in and take off the top layer skin, putting it in the box. Then, using a sliced clove of garlic and a few fresh chives sprigs, press it into the surface of the Cheese. Sprinkle with a little vegetable oil or olive oil and simmer for 20 to 25 minutes, or until the centre is luscious and drippy.
- Step 2– To assist them in crisping up, small bite-sized slices of dry bread between stripped woody parsley sprigs, sprinkle liberally with vegetable oil or olive oil and sprinkle sea salt according to taste, then place it on a sheet and bake with the Camembert.
- Step 3– Thinly slice a handful of dried blueberries or cranberries and some mixed roasted nuts in a small mixing bowl. Arrange everything out on a plate once the bread is cooked golden and crunchy, and then add the oozy Cheese, then dunk chunks of toasted and crunchy bread in the creamy Cheese and drop it in the berries and roasted nuts.
- Step 4– Serve the Camembert immediately; it is a lovely mouthful recipe for 1980s nirvana.
Chef’s Tips
- Retrieve the cling film from the Cheese before baking it in the cardboard crate. If that does not arrive in a wooden box, you may use a tiny cooking pot or a Camembert baker.
- If you place the Cheese inside the oven in the absence of one another, it will extend out and make a huge cheese creamy mess.
- To be cautious, cover the cardboard box with tin foil and place it on a baking pan to prevent CheeseCheese from spilling.
- Make sure the heating rate stays between 185°C/355°F/Gas 4 (fan oven 170°C) and 190°C/360°F/Gas 4.
- Make a large crisscross or a crosshatch design on the paper. Cut the surface of the CheeseCheese with a razor blade knife to enable the air to flow as it cooks.
- Microwave the Cheese, not more than 10-12 minutes. If you cook it for longer than needed, the Cheese will solidify.
What To Pair Up With Camembert To Give Best Of The Taste?
If you want to eat the Camembert raw, keep it to ambient temperature for approximately 30 minutes before eating. One of the most basic methods to consume cooked Camembert is with plenty of toasted bread, ciabatta, or crostini to tear apart and dip into the melting, velvety Cheese. Another option is to present the Cheese with wafers and possibly some cucumbers pickle or salsa around the side.
If you want to try something new, fry some potato chips or French fries and swirl those in the gooey cheesy camembert dip.
Seasoning And Garnishings For Your Cheezy Camembert
Garnish with crudités of carrot, onion, and cucumber as a quasi alternative to dunk in the Camembert. Perhaps some apple slices might complement Camembert. Garnish with a plate with roasted nuts and dried fruits such as blueberries or cranberries on the side.
In addition, add some fresh herbs that might give a nice flavour, such as thyme, cilantro, rosemary, and basil. Sprinkle little maple syrup if desired. Alternatively, add some red pepper flakes.
Some Additional Camembert Recipes
- Camembert Pie- It is the gooiest and most delicious dish, cheese wrapped in pastry. The melting cheese and the pastry makes it a perfect combination to enjoy on winter evenings.
- Brioche with melting Camembert- This is the perfect recipe for a Christmas party. The sweet flavour of Brioche goes well with melted Camembert Cheese.
- Mac and cheese with creamy Camembert- Mac and cheese are perhaps one of the topmost Googled cheese expressions, and, sure, you should include your Camembert with your next mac ‘n cheese. What you need to do is to combine some cheddar cheese and Camembert with just some cream, milk, and flour, milk, salt, and pepper, and cook with some spiral macaroni. After a hard week of pushed deadlines, it’s a fantastic way to devour your emotions.
Final Thoughts On How To Bake Camembert Cheese
Now you know how to bake camembert cheese, be sure to let us know how you get on! Whether you’re baking for yourself or for the whole family, it’s sure to be an irresistible feast. Also – check out some of our other recipes for more tasty ideas!
