What do you eat Camembert with?
Enjoy your Camembert with crackers or bread and preserves or honey. Cut off slices of the cheese and use a knife to spread it on the cracker or a slice of French bread. Eat it as is, or add a little honey or preserves on top. Try whatever jams or preserves you enjoy, such as raspberry, cherry, fig, or apricot.
What can I do with leftover Camembert?
Try a whole baked Camembert in sourdough for a cheat’s fondue, or melt together a queso fundido and scoop onto tortilla chips. Finally, you can never go wrong with a toastie – go classic with ham and cheese or try a fruity prosciutto and nectarine grilled cheese.
Can you bake any Camembert?
Camembert is a soft, creamy cheese with a bloomy rind, usually made from cow’s milk. It has become popular in winter and particularly at Christmas, because it can be baked whole in its wooden box, or in a special ceramic camembert baker and then used as a gooey and rich, liquid cheese dip.
Is there a difference between Camembert and baking Camembert?
If you leave the rind intact, then the cheese ends up drying out and often expands with no way for any air to escape. When baking Camembert you can use the wooden box it came in, providing you remove the paper wrapper, but not all Camembert cheese comes in a wooden box, and you cannot bake it in a cardboard box.
Do you eat the skin on Camembert?
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. For example, the rind on other soft cheeses, such as the closely related camembert are also safe to eat.
What jam goes with Camembert?
Fig jam
Fig jam and its spicy taste can be paired with goat’s fresh cheeses, such as Camembert and Brie.
Can you freeze Camembert?
That means famous French soft cheeses, such as Brie and Camembert, should stay out of the freezer. Fresh cheese also has very high moisture content, and a delicate texture, making it a poor candidate for freezing.
Why did my Camembert not melt?
“It’s not actually about the quality of the Camembert,” he tells me, and explains that it’s all about ripeness. “The riper the Camembert, the better the melt. If you try it with quite a young, chalky Camembert, you will not get a smooth liquid melt.”