Camembert: You want an 8-ounce round in a wooden box for this recipe. Ideally a wooden box that is stapled shut instead of glued shut, as it has a better ability to stay together when baked ...

Place the loaf on a large baking tray and bake in the oven for 10 ... the more mature the cheese, the shorter the cook. Ensure the camembert in just softening before you add the nuts and bread ...

Raymond Blanc offers two alternative baked camembert recipes – one spiked ... oven and leave to cool on a wire rack. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4.

Bake at 200°C for 25 minutes, or until puffed and cooked through. To make the cheese, unwrap the camembert and cut slits across the top of the cheese. Place the cheese back in its box and press ...

Preheat the oven to 375°. Set the box of cheese in a baking dish and bake, uncovered, until just melted, about 15 minutes. Slice off the top rind and serve immediately with crackers and apple slices.

You simply remove the cheese form the box and remove the waxed ... Just a few drops. Replace the lid. Bake in a preheated oven at 200c/Gas 6 for 25 to 30 minutes until hot and bubbling.

To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of ...

Juicy meatballs with a molten cheese center, baked to perfection for a cheesy surprise. A four-cheese dip served warm, ideal ...

A soft-ripened cheese, such as Brie or Camembert, can be left whole (score the top rind with a sharp knife) or sliced to lay over the gnocchi and tomatoes to melt for the last few minutes of ...

7. Cheese - Raymond indulges us with his take on baked Camembert, whips up a homemade goat's cheese with chicory and walnut salad, and travels to a creamery for some cheesy inspiration. More info ...