This Baked Camembert Recipe is perfect for the end of year party season. It it is a quick and easy crowd pleaser that goes down exceptionally well with a glass of fizz to cut through the decadence and you can keep the ingredients on hand in the fridge in case of emergency engagements!
The recipe calls for a 200g round of Camembert in its boxed packaging. (sizes can vary so don’t worry if yours is larger or smaller). If you can’t get Camembert you can easily substitute Brie as it is also a cow’s milk soft cheese, albeit with a higher fat content. I quite like to use a cheese called Le Dauphin (which means The Dolphin – how very Byron Bay!) in this recipe. It is a soft ripened double crème cow’s milk cheese that matches well with beer or a light Côte du Rhone red. If you use Le Dauphin, try substituting the thyme for tarragon if you have any growing in the kitchen garden.
The Baked Camembert softens just enough for the inside to partly melt, while the outside crust retains its shape to stop the warm cheese flowing everywhere. The creamy, mushroomy taste of the Camembert lends itself well to the savoury toasty flavour to local Byron Bay Crackers Salt and Seed variety. Serve your Baked Camembert on a wooden board alongside the crackers and maybe some fresh bread and watch your guests devour it with gusto!