Baked Camembert

Appetizer, Appetizers & Snacks, Snack

This Baked Camembert captures the warm, comforting essence of French country cooking. This little wheel of creamy, oozy cheese, gently infused with fresh herbs, crunchy toasted walnuts and a drizzle of golden honey, is an absolute showstopper, effortless to prepare yet irresistibly indulgent!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

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Ingredients  

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• 1 camembert
• 2 sprigs thyme
• 2 sprigs rosemary
• 1 tbsp honey
• 1 handful walnuts
• black pepper to taste

Equipment

• 1 baking tray
• 1 knife
• 1 baking dish small, if the wooden box is not oven-safe

Instructions

1. 1. Prepare the oven and cheese

   Preheat your oven to 190°C (375°F). Remove any plastic film or outer wrapping from the Camembert, but keep the cheese in its wooden box if oven-safe. If not, place it in a small ovenproof dish.
2. 2. Score and flavour the cheese

   Using a sharp knife, carefully cut a shallow grid on top of the cheese rind, just enough to penetrate but not remove it entirely. This allows the flavours to seep in during baking. Scatter small sprigs of rosemary and thyme over the top and gently press some into the cuts for maximum infusion.
3. 3. Add nuts, honey and pepper

   Scatter the walnuts over the top of the cheese. Drizzle the clear honey evenly across the surface and season with freshly ground black pepper to taste.
4. 4. Bake the Camembert

   Place the cheese on a baking tray and bake in the centre of the oven for 15-20 minutes until melted and gooey inside but with the rind intact.
5. 5. Serve immediately

   Remove from the oven and let rest for a minute or two. Serve warm with crusty bread, rustic crackers, or slices of apple or pear for dipping!

Notes

• For a nutty twist, try substituting walnuts with almonds or hazelnuts.
• Fresh herbs like thyme and rosemary can be swapped or combined depending on what’s in season or your pantry.
• Leftover baked cheese can be delicious stirred into mashed potatoes or spread on toast the next day.

About this recipe

Baked Camembert is one of those little culinary wonders that makes you feel like you’ve stepped straight into a quaint Norman farmhouse kitchen. The story of Camembert cheese itself is as rich and inviting as its creamy texture. Legend credits a farmer’s wife named Marie Harel, who in 1791, during the turbulence of the French Revolution, crafted this cheese using a recipe given to her by a priest fleeing from the Brie region. She adapted the method to suit the luscious, grassy milk from Normandy’s cows, creating a soft, bloomy rind cheese that would become a national treasure.

The original Camembert hails from the tiny village of Camembert in Normandy. Normandy’s wet, green pastures provide a perfect environment for the cows that produce the rich milk essential for this cheese’s signature flavour. Real, traditional Camembert, specifically Camembert de Normandie, is made with raw, unpasteurized milk and follows strict artisanal rules to preserve its unique character. The cheese is carefully ladled by hand into moulds and ripened to get that iconic snowy-white rind and buttery, almost mushroom-like aroma and taste.

And then there’s the famous wooden box, invented in 1890 by an engineer named M. Ridel. This simple but brilliant packaging innovation made Camembert easy to transport across France and eventually around the world, helping it become one of the most beloved soft cheeses on the planet.

Beyond its rich history, Camembert became a symbol of French resilience during World War I, issued to soldiers on the front line to boost morale, a truly patriotic cheese! It’s now firmly embedded in French culture, appearing in literature, folklore, and countless kitchen tables. When you visit a French supermarket, you’ll find aisle after aisle of this renowned cheese, ready for you to choose your favourite!