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|title=Baked Camembert a French cheese fondue recipe
|title=Baked Camembert a French cheese fondue recipe
|titlemode=replace
|titlemode=replace
|keywords=French cheese fondue recipe Cheese recipes from The cook's Wiki
|keywords=#cheese #fondue #dip #vacherincheese #miseenplace #pickledredcabbage #bakedcamembert #gherkins #ciabattabread #pickledonions #newpotatoes
|hashtagrev=032020
|description=I discovered that we already had hint to the origin of this recipe on our Vacherin cheese page
|description=I discovered that we already had hint to the origin of this recipe on our Vacherin cheese page
}}
}}
<!-- /seo -->
I discovered that we already had hint to the origin of this recipe on our [[Vacherin cheese]] page.  However, a recent reading of [[The Extraordinary Cookbook]] finally brought it to my attention.
I have substituted the marvellous [[Pié d'Angloys cheese]] for the [[Vacherin]] used in Stefan's recipe as it is available all year round and is as ridiculously cheap as it gorgeous.  If you want to try the original, [[Vacherin cheese]] is usually available from August and end of March. I believe it is available in the UK from Waitrose during this period. [[Époisses de Bourgogne]] is another excellent candidate for this recipe.
You could of course try this with more than one [[Cheese|cheese]], but that would be greedy, wouldn't it?


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{{recipesummary
|TotalCalories = 1078
|TotalCalories = 1078
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|Servings = Serves 4
|Servings = Serves 4
  |Difficulty = 1
  |Difficulty = 1
  |TotalTime = 1 hour 30 minutes
  |TotalTime = 1 hour 25 minutes
  |PrepTime = 5 minutes
  |PrepTime = 1 hour
  |CookTime = 1 hour 25 minutes
  |CookTime = 25 minutes
  |Image = [[Image:French cheese fondue recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:French cheese fondue recipe.jpg|thumb|middle|none|alt=Electus]]}}
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[[Image:Camembert fondue recipe.jpg|thumb|300px|right|[[Camembert]] cooked]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:French cheese fondue sherry.jpg|thumb|300px|right|The sherry soaking into the cheese]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
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I discovered that we already had hint to the origin of this recipe on our [[Vacherin cheese]] page.  However, a recent reading of [[The Extraordinary Cookbook]] finally brought it to my attention.
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Nom, nom, nom!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


I have substituted the marvellous [[Pié d'Angloys cheese]] for the [[Vacherin]] used in Stefan's recipe as it is available all year round and is as ridiculously cheap as it gorgeous.  If you want to try the original, [[Vacherin cheese]] is usually available from August and end of March. I believe it is available in the UK from Waitrose during this period. [[Époisses de Bourgogne]] is another excellent candidate for this recipe.
<span class="reviewDesc">You MUST try this - you will love me for it.  Hot melted Camembert - wowsers!</span>


You could of course try this with more than one [[Cheese|cheese]], but that would be greedy, wouldn't it?
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


'''the [[Fondue|fondue]]'''
'''the [[Fondue|fondue]]'''
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| 2 [[Pickled onions]]
| 2 [[Pickled onions]]
| A selection of raw and [[Blanched|blanched]] [[Vegetables|vegetables]]
| A selection of raw and [[Blanched|blanched]] [[Vegetables|vegetables]]
}}
}}


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* Leave it for an hour or so if you have the time
* Leave it for an hour or so if you have the time
# Replace the lid and [[Bake|bake]] for 25 minutes
# Replace the lid and [[Bake|bake]] for 25 minutes
<gallery widths=300px heights=300px perrow=5>
Image:Camembert fondue recipe.jpg|[[Camembert]] cooked
Image:French cheese fondue sherry.jpg|The sherry soaking into the cheese
</gallery>
===Serving suggestions===
===Serving suggestions===
Break the top of the hot cheese open, sit the [[Cheese|cheese]] in the middle of the table and surround it with your friends, lots of plates, napkins and things to [[Dip|dip]] into the cheese
Break the top of the hot cheese open, sit the [[Cheese|cheese]] in the middle of the table and surround it with your friends, lots of plates, napkins and things to [[Dip|dip]] into the cheese
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[[Category:Favourite recipes]]
[[Category:Favourite recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
<!-- footer hashtags --><code 'hashtagrev:032020'>#cheese #fondue #dip #vacherincheese #miseenplace #pickledredcabbage #bakedcamembert #gherkins #ciabattabread #pickledonions #newpotatoes </code><!-- /footer_hashtags -->

Latest revision as of 17:05, 19 March 2024


I discovered that we already had hint to the origin of this recipe on our Vacherin cheese page. However, a recent reading of The Extraordinary Cookbook finally brought it to my attention.

I have substituted the marvellous Pié d'Angloys cheese for the Vacherin used in Stefan's recipe as it is available all year round and is as ridiculously cheap as it gorgeous. If you want to try the original, Vacherin cheese is usually available from August and end of March. I believe it is available in the UK from Waitrose during this period. Époisses de Bourgogne is another excellent candidate for this recipe.

You could of course try this with more than one cheese, but that would be greedy, wouldn't it?


Baked Camembert
Electus
Servings:Serves 4
Calories per serving:269
Ready in:1 hour 25 minutes
Prep. time:1 hour
Cook time:25 minutes
Difficulty:Easy
Recipe author:Chef
First published:1st November 2015

Best recipe review

Nom, nom, nom!

5/5

You MUST try this - you will love me for it. Hot melted Camembert - wowsers!

Paul R Smith

the fondue

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

to dip

Mise en place

  • 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

  1. Take the cheese out of the box and line the box with a layer of good quality tin foil (some are better than others!)
  2. Line the lid with tin-foil
  3. Replace the cheese in the box
  4. Push the centre of the cheese down to make a little 'well'
  5. Use a fork to punch a few holes in the top of the cheese
  6. Pour the sherry into the cheese
  • Leave it for an hour or so if you have the time
  1. Replace the lid and bake for 25 minutes
  • Camembert cooked

    Camembert cooked

  • The sherry soaking into the cheese

    The sherry soaking into the cheese

Serving suggestions

Break the top of the hot cheese open, sit the cheese in the middle of the table and surround it with your friends, lots of plates, napkins and things to dip into the cheese

Chef's note

I couldn't get Pié d'Angloys cheese the day I made this so I used what was available from a very limited selection of cheeses at our local supermarket. This was so good - I would try it with any of your favourite cheeses!

See also

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#cheese #fondue #dip #vacherincheese #miseenplace #pickledredcabbage #bakedcamembert #gherkins #ciabattabread #pickledonions #newpotatoes

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