Sometimes, on lazy weekend days or in the midst of busy evenings when we still want to enjoy something tasty and healthy without much effort or time, we thankfully have options that delight our senses with minimal effort. That's because others, long before us, did such a fine job that all we need to do is highlight their flavors with very little involvement.
HISTORY AND ORIGIN. Baked Camembert is one of these perfect solutions, with the essential and crucial condition that we use a quality Camembert, as it’s the star of the meal. Camembert is one of those famous French cheeses widely known as "moldy cheese." And to some extent, rightfully so: even in its home region of Normandy in northern France, the locals half-jokingly, half-seriously call it "le fromage qui pue" (loosely translated, "the stinky cheese"). Camembert was first created in 1791 by Marie Harel, right in Normandy, and is made from cow's milk, containing up to 45% fat. It has an incredibly creamy interior and a deliciously moldy white rind.
While it can be served just as well on its own, perhaps alongside a French baguette or on a cheese platter, baked Camembert is a simple and easy method of preparation—perfect when you don’t want to do much to enjoy it. It can be a meal on its own, thanks to its creamy center, which melts luxuriously under the heat of the oven.
Since the Camembert is the star of the show, it’s wise to invest in a high-quality version, ideally one that’s stored in a wooden box. We will bake the Camembert in its wooden box after removing the paper wrapping and soaking the wooden container in water for at least an hour to prevent any mishaps during baking.
The RECIPE itself is, as I mentioned, ridiculously simple:
Score the top of the Camembert with a knife in several places.
Peel two cloves of garlic and slice them thinly.
Insert a slice of garlic into each of the cuts you made.
Alongside the garlic, tuck in small sprigs of fresh thyme.
Drizzle honey over the top.
Bake the entire wheel of Camembert in its wooden box for approximately 10 minutes or until it begins to melt.
While the Camembert is baking, prepare a French baguette, which you can tear into pieces and dip into the melted cheese. Don’t forget a robust French red wine and a handful of toasted walnuts. Or, if you can find it, enjoy it with authentic Norman cider.
Comments