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Cheese and the Fantastic Camembert Baker!

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As September held British Cheese Week, I thought it would make a good blog post. Here are some facts that the British Cheese Board researched: astonishingly 99 percent of Brits have no idea how many cheeses are made in Britain, 1 in 10 don’t know that milk is the main ingredient in cheese and the average person buys just 2 different types of cheese each month.

Did you know that there are over 700 different named cheeses produced in Britain!

To help you make the most of your love of cheese, here are some cheese essentials, which can also make for good presents:

Here’s a wonderful Jamie Oliver recipe which would be perfect for using in our camembert bakers:


- 1 Camembert
- 1 clove garlic, finely sliced
- Fresh rosemary tips
- Olive oil
- Stale bread, cut into chunks
- Woody rosemary sprigs, stripped
- Pinch of sea salt
- Small handful of dried cranberries and mixed nuts

  1. Heat oven to 180°C. Place camembert in the baker and score around the top, around 1/2cm in and cut off the top layer of skin. Poke the garlic slices into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15-20 minutes, until gorgeous and oozy in the middle.
  2. Thread the stale bread chunks onto the stripped rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up, then lay them on a tray and pop in the oven to cook with the camembert.
  3. Finely chop the dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board.
  4. Now you can dunk your toasted bread into the gooey cheese and dip it in the cranberry and nut mix – this is a great recipe to share as a starter, ideal for dinner parties. 

By Charlotte Le Lohé


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