📝 About This Recipe
Originating from the lush pastures of Normandy, Camembert Rôti is the ultimate French comfort food that transforms a simple wheel of cheese into a molten, decadent masterpiece. This dish balances the earthy, pungent creaminess of the cheese with the aromatic warmth of fresh rosemary and the crunch of honeyed nuts. It is a quintessential 'Spécialité au Fromage' that invites everyone to gather around the table with a crusty baguette and a glass of wine.
🥗 Ingredients
The Cheese
- 250 grams Camembert de Normandie (high quality, in a wooden box, at room temperature)
Aromatics & Infusion
- 2 cloves Garlic (sliced into thin slivers)
- 2 sprigs Fresh Rosemary (broken into small tufts)
- 1 tablespoon Dry White Wine (preferably a crisp Sauvignon Blanc or Chardonnay)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 1 pinch Coarse Sea Salt (Maldon or Fleur de Sel)
- 1 pinch Black Pepper (freshly cracked)
The Topping & Accompaniments
- 1/4 cup Walnut Halves (roughly chopped)
- 1 tablespoon Liquid Honey (Acacia or Lavender honey works beautifully)
- 1 loaf Baguette (fresh and crusty)
- 6-8 pieces Cornichons (for acidity and crunch)
- 1 Granny Smith Apple (sliced thin to serve)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F). While the oven heats, remove any plastic or paper packaging from the Camembert wheel.
-
2
Place the cheese back into its bottom wooden box. If the box is stapled, it's safe; if it's glued, wrap the bottom and sides in a small piece of foil to prevent leaking.
-
3
Using a sharp paring knife, score a cross-hatch pattern (diamonds) into the top rind of the cheese, cutting about 1/2 inch deep.
-
4
Carefully push the slivers of garlic and the small tufts of rosemary into the slits you've created in the cheese.
-
5
Drizzle the tablespoon of white wine over the top, allowing it to seep into the incisions.
-
6
Add a tiny drizzle of olive oil, a pinch of sea salt, and a generous crack of black pepper over the surface.
-
7
Place the wooden box onto a small baking sheet to catch any potential drips.
-
8
Bake in the center of the oven for 15 to 20 minutes. The cheese should feel very soft to the touch and the center should be bulging slightly.
-
9
While the cheese bakes, toast your walnut pieces in a dry pan over medium heat for 2-3 minutes until fragrant.
-
10
Once the walnuts are toasted, remove from heat and toss them with the honey in the warm pan until coated.
-
11
Remove the Camembert from the oven. The top should be slightly golden and the inside molten.
-
12
Immediately spoon the honeyed walnuts over the top of the hot cheese.
-
13
Serve immediately while the cheese is at its peak 'lava-like' consistency, placing the box directly on a serving platter surrounded by bread and fruit.
💡 Chef's Tips
Always check that the wooden box is made of real wood and not cardboard, as cardboard will burn. If you cannot find a boxed Camembert, use a small ceramic 'cheese baker' or ramekin of the same size. Do not overbake; if the cheese gets too hot for too long, the emulsion can break and become oily and tough. For a festive twist, swap the honey and walnuts for cranberry sauce and pecans during the winter holidays. Ensure the cheese is 'au lait cru' (raw milk) if possible for the most authentic, complex flavor profile.
🍽️ Serving Suggestions
Pair with a crisp glass of Chenin Blanc or a dry Normandy Apple Cider to cut through the richness. Serve with slices of tart Granny Smith apples or firm pears for a refreshing contrast. Include a side of jambon cru (prosciutto) or saucisson sec for a full 'Planche de Fromage' experience. Provide a small bowl of cornichons to offer a vinegary palate cleanser between bites. Use a high-quality sourdough or a traditional French baguette, toasted lightly with butter.