Baked Camembert Cheese with Rosemary
France produces so many cheeses, 246 counted at one stage, and as famously quoted by Charles de Gaulle "How can anyone govern a nation that has 246 different kinds of cheese", it is even a symbol of France and the country's cultural diversity.
Cheese is an easy entertainer and sometimes we like to offer baked cheese as part of our dinner menu to guests, or enjoy a hot, oozy baked cheese as a late night snack ourselves.
Baking cheese is so quick and easy and by adding a spring of rosemary or lavender you can create an elegant and fragrant snack, addition to your cheese platter or delicious side dish.
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Ingredients for Baked Camembert
- 200g Camembert cheese wheel
- Fresh sprig of Rosemary
Method
- Pre-heat oven 180°
- Break rosemary spring into small pieces
- Place cheese into cheese baking dish with a rosemary spring on top and a couple of small springs inserted into the cheese. Cover with lid
- Bake for 10-15 minutes depending on thickness of baking dish
- Variation: Use fresh organic lavender instead of rosemary for a lavender infused cheese
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