Camembert is a delicious creamy Cheese from Normandy in France. It is highly popular in France but also in numerous countries. Like the Brie, the Camembert is almost always expected upon a Cheese platter. Its white rind is as edible as its unctuous centre.

Grilled Camembert with caramelised Red Onions, served with a Salad and Garlic Bread.

For a Camembert to have its full flavour, it needs to be served at room temperature so it has to be taken out of the Cheese chiller at least a very good hour before being eaten and enjoyed. At the end of a Dinner, it always feels complete with a little Cheese platter, with one, two or more decent Cheeses, Fruits like juicy Pears or Grapes and a glass of good Wine.

There are many ways to appreciate a good Camembert. You can eat it like that of course at any time of the day. However a Camembert can be enjoyed either cold, warm or hot. This versatility is a plus in my view. In my life I did have the pleasure of baking many Camemberts...

Baked Camembert flavoured with Thyme and served with toasted Bread.

Camembert is a great Cheese for Snacks, Breakfast, Brunch, Lunch, Tea Time, Supper, and a Five Course Dinner, but let us not forget the Midnight sneaky Snacks which night time fridge Raiders know. Then the Camembert can play its part in Parties either Cocktail or BBQ ones and even PicNics.

If we start with Snacks, either Midnight ones or urges to eat during the day, a simple one to make is to grab a piece of Bread, preferably Sourdough, or your Bread of choice, cover it with a couple or even three slices of Camembert, put everything under the Grill or in desperation one minute in the Microwave. Then you will have a ready Snack which is absolutely non pompous at all. But it does the trick for that moment in time.

Being a Cheese, Camembert contains Calcium. Therefore it can be used for Breakfast. A simple one to do is to use a large Portobello Mushroom. Take the stem of it away, but keep it aside for later.

Season the inside cup of the Mushroom with a little crushed Black Peppercorns and either a little Salted Butter. You can add a pinch of dried Thyme at this stage. Bake your Mushroom for about 5 minutes only to be partly cooked ( on a baking tray). 

Then chop the stem of the Mushroom in little pieces. Cut two slices of Camembert. Chop a little Baby Spinach Leaves. Take the Portobello Mushroom out of the oven. Place the chopped stem and chopped Spinach within the head of the Portobello Mushroom. Cover with the slices of Camembert. Add either Breadcrumbs on top or Bacon Bits and return to the oven (gas mark 4) for another 5 to 10 minutes until the Cheese has melted.

Portobello Mushrooms (also known as Portabella). Their large heads make them perfect for being stuffed.