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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Red onion chutney in a glass jar and on biscuits
Caramelised onion chutney
A star rating of 4.6 out of 5.42 ratings

This rich caramelised red onion chutney is easy to make and will enhance any salad - or try serving it with warm goat's cheese on toast.

  • 250g camembert
    or brie, or other similar cheese
  • 1 tbsp vermouth
    or dry white wine, or kirsch
  • 2 thyme
    sprigs
  • pinch of dried chilli flakes
  • crackers or toasted bread
    to serve

Nutrition: per serving

  • kcal123
  • fat10g
  • saturates6g
  • carbs0.1g
  • sugars0.13g
    low
  • fibre0g
  • protein9g
    high
  • salt0.64g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6 or heat your air fryer to 180C for 4 mins.

  • step 2

    Unwrap the camembert from its packaging, then place back into its box. Tie string around the box to secure. If using a cheese that doesn’t have a box, put into a ramekin or other ovenproof dish.

  • step 3

    Slash the cheese a few times and top with vermouth, dry white wine or kirsch, thyme sprigs and a pinch of dried chilli flakes.

  • step 4

    Bake on a baking tray for 20 mins, or if using an air-fryer, cook for 15-20 mins until gooey. Serve with toasted bread or crackers for dipping.

Camembert is a soft, creamy cheese with a bloomy rind, usually made from cow’s milk. It has become popular in winter and particularly at Christmas, because it can be baked whole in its wooden box, or in a special ceramic camembert baker and then used as a gooey and rich, liquid cheese dip.

See our simple recipe for baked camembert and check out our collection of camembert recipes for plenty of serving ideas. For another great festive sharing dish, read our tips for how to bake brie.

What to look for when buying camembert

Camembert originates from Normandy where it is subject to rules governing how it is made. It is actually called Camembert de Normandie and if made with unpasteurised milk, it will have the words ‘appellation d’origine protégé’ on the box. If it is made with pasteurised milk, in the same region, it will say ‘fabrique en Normandie’. Camembert is also made in other regions and countries including in Britain. There is a Cornish camembert and a Californian variety.

Good quality camembert should have a rippled or bumpy-looking rind that is white with tiny bits of red in places and slightly downy. It is sold in thin wooden boxes made from poplar; some are stapled and some glued. Cheaper versions are often sold in cardboard boxes but we don’t advise baking the cheese in these. See our tips below for alternative cooking vessels.

How long does it take to bake camembert?

Following the method below for baking camembert in the oven, it should take around 20 minutes at at 200C/180C fan/gas 6. The camembert should be ready when the cheese is liquid in the centre. Be careful not to over-bake it as this will result in the cheese drying out, which is irreversible.

How to bake camembert

  1. Unwrap the camembert completely and check it all over for any stickers etc.
  2. Slide the unwrapped cheese back into the bottom half of the box. If the box isn’t stapled together, tie a piece of string around the box in case the glue holding it together melts and it springs open.
  3. Slash the top of the cheese and add your toppings. For ideas, read our guide 5 ways with baked camembert.
  4. Bake at 200C/180C fan/gas 6 for 20 mins, or until the cheese is liquid in the centre.

How to bake camembert without a box

If your camembert is housed in a cheaper cardboard material or has not come in a box at all, then it is still possible to bake it. Wrap the cheese in foil and place it in a small, shallow oven-proof dish or a specialist ceramic camembert baker. Alternatively, you could make one of our recipes where they're surrounded by bread to help them hold their shape. If you don't use any kind of container for the camembert, then it will just spread all over the baking sheet or oven.

If you're looking to upgrade your kitchen kit, here are some of our favourite camembert bakers.

How to serve camembert

Baked camembert surrounded by bacon wrapped breadsticks

You can serve camembert with any kind of toasted bread from baguette to pitta for dipping – cut the bread into small pieces or fingers to make this easier.

Breadsticks are also good for dipping, as are cheese crackers and raw veg (the slightly healthier option). Put your cooked camembert on a platter and arrange the dippers around the edge or to one side. Alternatively, bake your camembert surrounded by bread or brioche and use that instead.

Add accompaniments such as chutney and cranberry sauce in small bowls, or try dry dips such as dukkah or alcohol-soaked fruit.

Recipe from Good Food magazine, December 2011

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.6 out of 5.34 ratings

andreburger0243794

Quick, Simple and Delicious

Wendy Farmer

Tried this with a few roasted potatoes,, cauliflower and broccoli florets (just a quick simmer for a few mins to keep them firm)

This has been removed

This has been removed

Swickie

A star rating of 5 out of 5.

Delicious, but recommend adding seasoning.

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