Baked camembert | Cheese recipes | Jamie Oliver (2024)

FAQs

How long does Camembert need to be in the oven for? ›

Preheat the oven to 190°C/Fan 170°C/Gas 5. Remove the lid and any wrappings from the Camembert. Place the cheese within its base on a baking tray and cut a few slits in the top of the cheese. Bake for 15 minutes.

Why is my baked camembert lumpy? This might be because you have baked it for too long, unfortunately. There is a window to get this right, and if you cook it for too long, the texture doesn't get looser as you might imagine. It gets drier and lumpier.

Not only can you eat Camembert cheese raw, as is, but you're supposed to eat it together with the rind.

Preheat the oven to 200C/400F/Gas 6. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.

There may be a few reasons that your baked camembert isn't runny, which could include: Not baking your cheese for long enough. Baking your cheese for too long, which hardens the cheese up again. Choosing a cheese that wasn't ripe enough.

Yes, camembert does melt better than brie. If you've ever tried to bake a wheel of brie, you'll know that it generally takes much longer to melt than a baked camembert.

I like to serve my Baked Camembert with crostini or garlic bread. But any kind of bread that is buttered and toasted to perfection is exactly what we need for this dish. It's equal parts fancy and approachable and it's going to make holiday entertaining super fun!

Following the method below for baking camembert in the oven, it should take around 20 minutes at at 200C/180C fan/gas 6. The camembert should be ready when the cheese is liquid in the centre. Be careful not to over-bake it as this will result in the cheese drying out, which is irreversible.

Smell Cheese should typically have a characteristic smell related to its type, but if it smells sour, rancid, or like ammonia, it's a sign of spoilage. Mould Visible mould on cheese is a sign that it has spoiled.

The soft, white rind of Camembert and Brie can be eaten with no problems at all. The white mould that covers the rind is produced by Penicillium candidum or by different varieties of it.

Can you eat baking camembert raw? ›

It's perfect as it is. Baked Camembert wasn't a thing I was aware of until about 10 years ago. I'd always eaten it as it comes before then…and still do so now when I fancy it!

In France, Camembert is typically enjoyed on a hunk of crusty baguette (never with crackers) or on its own with no bread at all. It's also enjoyed with simple accompaniments like fresh or dried fruit.

With a 20% protein density, Camembert is an excellent source of protein. It has aslo been known to help balance out our gut flora, having a positive effect on our digestive system.

Berries—fresh, jammed, or pickled—are Camembert's BFF. Serve this cheese with whatever juicy fresh fruits are in season, or try it with raspberry, apricot, or strawberry preserves.

Whole Camembert more often than not comes in a wooden box wrapped in waxed paper. It's important to remove the paper then put the Camembert back into the wooden box for cooking. If you don't bake your Camembert in its box it'll just melt into a mess in your oven.

How to serve camembert. You can serve camembert with any kind of toasted bread from baguette to pitta for dipping – cut the bread into small pieces or fingers to make this easier. Breadsticks are also good for dipping, as are cheese crackers and raw veg (the slightly healthier option).

If you are cooking for one, slice the camembert wheel in half so that you have two thinner round wheels. Wrap the other half in wax paper, then in plastic wrap—make sure it's totally, tightly covered, and keep it in the fridge or freeze it.

Score a cross into the top of the Camembert. Finely slice a peeled garlic clove and add to the top of the cheese. Sprinkle the rosemary springs and drizzle the olive oil. Bake for 25 minutes or until the cheese has melted and is hot throughout.