If you're crazy for camembert, follow our guide on how to bake it for an irresistibly gooey cheese-lover's centrepiece. Ideal for casual entertaining
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.
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. Instead, wrap it in foil, put in a specialist ceramic camembert baker, or make one of our recipes where they're surrounded by bread to help them hold their shape.
How to bake camembert
- Unwrap the camembert completely and check it all over for any stickers etc.
- 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.
- Slash the top of the cheese and add your toppings. For ideas, read our guide 5 ways with baked camembert.
- Bake at 200C/180C fan/gas 6 for 20 mins, or until the cheese is liquid in the centre.
How to serve camembert
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.
Top camembert recipes
Baked camembert dough ball platter
A perfect tear-and-share option for a party, everyone loves dough balls and with three cheeses, there’s plenty to dip into.
Baked camembert kit
Going to a dinner party? Give someone the gift of a baked camembert kit and cross your fingers that they’ll make it for you.
Baked blue cheese with figs & walnuts
Ring the changes with a blue cheese version. Of course, you can use a plain camembert if you prefer.
Baked camembert pie for sharing
Gooey cheese wrapped in pastry – what more could you want? You won’t need anything for dipping with this but a green salad with a sharp dressing would go well.
Festive filled brioche centrepiece with baked camembert
Perfect for a Christmas party, this recipes makes a really beautiful centrepiece and the slightly sweeter flavour of brioche goes particularly well with camembert.
No-frills baked camembert
Simple, easy and ready in 30 minutes.
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