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What a time to be alive, when Baked Camembert exists. Creamy melted cheese is one of life’s greatest pleasures. Bread to dunk and now we’re talking.
Ready in about 20 minutes and so simple, BUT there are things you should know to make it perfect – my ultimate guide is here to help!
Anyone else’s mouth start to water at the mere thought of Baked Camembert?
Its comforting thick gooeyness and delicious unmistakable flavour make this the food of the gods and perfect as the days get colder and darker.
Maybe this is why we often save it for Christmas?! But while I have never been known for letting camembert pass me by over the festive holiday, it is also perfect for any other time of year too.
Whether you’re trying to impress guests or want to treat yourself to a fancy teatime dipping, this French favourite is here for you.
In case you don’t already know, baking camembert is ridiculously easy, but if you’re going to do something properly, THIS is the dish that deserves to be right, so get the very best out of it with the tips below (you will need 5 INGREDIENTS ONLY!)
Why you’ll love this Baked Camembert recipe
⭐️ Perfect as a crowd pleasing centrepiece
⭐️ Decadent but simple to make
⭐️ Delicious treat for dipping or spreading
How we came up with this recipe
While most people know what camembert is (a creamy cheese from Normandy that’s soft in the middle with a ripened outer-edge), if you haven’t oven-baked it before you might not know exactly what to do with it.
And if that’s the case, you are missing out on what makes this unique cheese an absolute dream!
Let’s rectify that here.
This is a classic version of one of my favourite winter side dishes – baked camembert with honey and garlic.
This recipe is my go-to, but I am very happy to say there are plenty of variations with different toppings and I have given some ideas of these further down.
What else you need to know about Baked Camembert Cheese
The smell
Some people are put off by the smell.
YES, camembert can be pretty stinky when you buy it, but don’t worry it’s no reflection on the flavour and the pong disappears a lot once it’s been cooked.
If you’re not baking this straight away, it might be best to wrap it well and pop it in a lidded Tupperware in the fridge to contain the smell.
The packaging
Some brands sell the camembert packaged in its own box for you to bake it in, but don’t worry if yours hasn’t. There are tips below on how to get around this.
You can also use your own little camembert ramekin for the oven, which comes in handy and is very cute.
Whatever you put it in, make sure there isn’t much room around the edge of it as it melts and you will end up with a cheesy puddle!
Ingredients
- A whole camembert wheel – These are usually about 250g
- Fresh garlic cloves – You’ll need about 2
- Runny honey – This really adds something so please do use
- Fresh thyme – The leaves only
- Sea salt
How to make Oven Baked Camembert
1. Unbox and unwrap the cheese, then return to the box (see notes if it doesn’t have a box!)
2. Score the cheese with a sharp knife into diamonds.
3. Slice the garlic and press it into the cuts of the cheese.
4. Drizzle over honey, thyme leaves and salt. Bake as per the recipe at the bottom of this page.
Hint: It is ready when it is turning golden on top and very soft underneath. Be careful not to overcook!
Alternative Baked Camembert toppings
- Nuts
- Dried cranberries
- Hot honey (honey and dried chilli flakes)
- Olives
- Chutney (I like caramelised onion chutney)
- Crispy bacon bits
Storing leftover camembert
In the fridge This will keep for a good amount of time in the fridge (maybe even up to 1-2 weeks). Just make sure the colour, texture and smell are as it was before using.
It will be fine to reheat the camembert once more, but make sure you do this carefully or it will dry out and become flavourless. See more details below about reheating it.
In the freezer Hard cheeses with less moisture freeze fine (like cheddar), but as camembert has lots and is fairly delicate, it doesn’t lend itself to freezing well. It can dry out and the texture will alter.
That said, if you do choose to freeze it rather than waste it, make sure you wrap it VERY well (so everything in your freezer doesn’t taste of cheese!) and then pop it in a sealed storage bag too.
Defrost it again in the fridge overnight and for best results, cook it.
Top tips
⭐️ Choosing your camembert
Be sure to use a complete cheese round, NOT a sliced wedge. It needs to be totally sealed in with a cheese rind. If it has bare edges the cheese will just escape!
There is no particular brand you need to choose. They should all be delicious. Use a large size if you prefer, but please note it will need cooking for longer.
⭐️ If your cheese doesn’t have a box
No problem. Here’s how to bake a camembert without a box:
- Remove any packaging, wrap it in a layer of baking paper or tin foil to make a tight parcel.
- Sit it onto a baking sheet.
- Bake as per the recipe.
- Alternatively, use a similar-sized dish if you have something suitable.
⭐️ Sit at room temperature
The cheese will taste better if you bake it from room temperature, rather than straight from the fridge (an hour or two should be OK). This allows the full flavour to come through.
⭐️ Garlic
Halve the garlic or omit entirely if you don’t like it. If you are using it, peel and trim the end from each clove and then cut into thin slices.
An extra tip: Remove the central green shoot if there is one. This makes it more digestible!
⭐️ Thyme
You could use finely chopped rosemary here if you prefer but do make sure you use fresh of whichever you choose, as dried just doesn’t have enough time/liquid to cook and soften in this recipe.
Strip the leaves from the thyme stalks first.
⭐️ What to serve with Baked Camembert
Fresh bread or crackers. Breadsticks or crudites. Serve it on its own or as part of a Christmas banquet or dinner party starter.
Other accompaniment ideas are Prawn Cocktail Canapés, Smoked Salmon Canapés, Sausage Rolls, Brie and Cranberry Bites, Slow Cooker Ham or a charcuterie board.
Don’t forget Puff Pastry Mince Pies for dessert!
FAQs
Any brand is fine. Most camembert sold in supermarkets are French, but there are now lots of UK makers of this kind of cheese.
You can get either pasteurised or unpasteurised.
Unpasteurised is traditionally how it was made and is said to be stronger in flavour, but increasingly safety standards have meant pasteurised is the go-to choice.
It’s down to personal choice though, so go with what you’d prefer. (Pasteurised if you’re planning to reheat it.)
No, they’re completely different cheeses! They do have characteristics in common though. Both have an edible rind, come from northern France, are made with cows’ milk and are creamy.
Brie is milder in flavour and has a higher cream content, Camembert has a more intense, earthy flavour and is denser in texture.
Personally, I like my brie at room temperature and camembert melty and baked, but that’s just my choice.
You can follow this recipe for brie too, or you can bake it with just herbs on top. So that’s 15-18 minutes at 180C.
This recipe’s timings and quantities are for an average-sized camembert (250g), so if your cheese is smaller or larger, you will have to adjust the timings accordingly.
Be careful here. You don’t want to overcook it or it will dry out.
Yes, as long as you’re using pasteurised camembert, you can reheat it once if you have any left over from your initial bake (this might not EVER be a thing!)
To reheat, make sure you do it gently in the microwave (check it every 10 seconds). As soon as it’s melting, it’s OK to use (don’t overdo it!)
I have to say, I wouldn’t recommend though as it can become quite dry and not a patch on the first cook.
Alternatively, you could toast in between bread for a yummy toastie, or add it to pasta or a pie. There are lots of options.
This might be because you have baked it for too long, unfortunately.
There is a window to get this right, and if you cook it for too long, the texture doesn’t get looser as you might imagine. It gets drier and lumpier.
Camembert does smell and sometimes it’s like sweaty feet! 😬 Try not to let it put you off. Keep it wrapped well in an airtight container when storing.
When it’s been baked, the whiff isn’t quite as offensive (and you don’t notice it as much when you’re distracted by its deliciousness!)
Some brands do not recommend this for vegetarians because it may have traces of animal rennet. However, some don’t, so it’s worth checking the packaging or brand specification first.
There are also now vegan camembert alternatives on the market that are dairy free.
Yes! The ripened outer layer is perfectly edible and safe, and some swear by it enhancing the overall flavour and enjoyment. The same goes for brie too.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Baked Camembert {The Ultimate Guide!}
Ingredients
- 1 Camembert round, About 250g
- 2 Garlic cloves, Peeled and thinly sliced
- 1 tbsp Runny honey
- 2 tsp Fresh thyme, Leaves only
- 1/2 tsp Sea salt
Instructions
- Preheat the oven to 180C.
- Open the camembert box and peel away the paper outer that the cheese is wrapped in. Return the cheese to the base of the box (if it doesn’t have a box, see notes!)
- Using a sharp knife, score the top of the cheese and poke the garlic into the cuts.
- Drizzle over the honey, fresh thyme and salt.
- Sit the box on a baking sheet and put into the oven for 15-18 minutes or until the cheese is turning golden on top and is very soft underneath.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg tried it last night, was delicious and easy to make. I love cheese and this is a great addition for Christmas and house parties. Thank youuu 🙏🏻 Sarah x x
This is great! Thank you ☺️
I don’t cook one often as I’m the only one that would eat it in our house and I would have to eat it all myself….. what a shame 😉