Baked Camembert

Instructions

1. 1

   Preheat your Oven to 375°F. Remove any plastic wrapping from the Camembert wheel, then place the cheese back into the bottom half of its wooden box. If the box has staples, make sure they are metal (safe for oven use). Alternatively, place the unwrapped Camembert wheel in a small Baking Dish just large enough to hold it snugly.

2. 2

   Using a small Knife, score the top rind of the Camembert wheel in a crosshatch pattern — make cuts about ½ inch deep across the whole surface. This allows the toppings to seep in and the cheese to ooze out beautifully once melted.

3. 3

   Press the sliced Garlic into the scored cuts, distributing evenly across the top. Tuck the Rosemary leaves or small sprigs into the cuts as well.

4. 4

   If using, drizzle the White Wine or Dry White Wine over the top — it adds a subtle depth of flavour and helps keep the cheese extra gooey. Then drizzle the Honey generously over the entire surface. Finish with a pinch of Flaky Sea Salt and a crack of Black Pepper.

5. 5

   Place the cheese (in its box or dish) onto a Baking Sheet for stability and easy handling. Bake in the preheated Oven for 18–22 minutes, until the top is golden and the centre feels completely soft and molten when gently pressed. Do not overbake — if it goes too long, the rind can burst and the cheese will run out.

6. 6

   Remove from the Oven and let it rest for 2 minutes. Carefully transfer to a serving board (still in its box or dish). Use a sharp Knife to cut open the top rind fully, or let guests tear into it themselves. Serve immediately with Crusty Baguette, Crackers, and Apple slices for dipping.