Camembert au Four

Q: How to pronounce Camembert au Four?

The way to pronounce it in English is ‘kam-em-bair oh foo‘r’, with stress on ‘ kam’ and ‘foo’. The ‘t’ is not pronounced, and the last ‘r’ is a soft ‘r’.

Baked Camembert Cheese Recipe

Camembert au Four is the ultimate scrumptious comfort-sharing dish that melts hearts! Welcome to the CHEESY Club!

Camembert au Four is simply divine comfort food! Imagine warm, gooey melted Camembert cheese, topped with dried fruit, nuts, and a drizzle of honey. It's ready in a snap and perfect for sharing. Simply scoop your bread through it - baked Camembert is guaranteed to be a total crowd-pleaser!

PUBLISHED: 30 Sep '24

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Why We Love It!

Quick & Easy: Camembert au Four is a breeze to whip up, making it our go-to for last-minute gatherings or cozy cheese cravings.
Ultimate Sharing Dish: This dish screams togetherness, let everyone dive in and scoop their bread into the cheesy goodness for a hands-on feast!
Irresistible Creaminess: The warm, gooey texture of melted Camembert is the 'crème de la crème' and simply addictive...
Lactose-friendly: We can also serve this to friends who are lactose intolerant, as Camembert is a ripened cheese that is naturally low in lactose. Just be sure to check what works best for you!
Versatile: We grab our staple Camembert and top it with whatever we have on hand, creating endless delicious combos!

What Is Camembert au Four?

Let’s talk Camembert au Four or baked Camembert cheese! Camembert is that French cheese you see in little round wooden boxes. Originating from Normandy, it’s got a bloomy white rind, a creamy centre and a flavor that’s rich, buttery, and just a little earthy, a bit like mushrooms. As delicious as it is straight out from the box, baking it takes it to the next level... When you pop a wheel of Camembert in the oven, magic happens: the cheese melts into a gooey, fondue-like treat. We prepare Camembert au Four before baking by simply covering it up with dried apricots, apple, walnuts, some sage and a drizzle of sweet honey. Imagine cutting into this warm rind and watching the velvety cheese spill out - pure bliss! Camembert au Four is cozy, inviting and simply irresistible!

Ingredients

Camembert au Four

left to right top to bottom - check our 'Recipe' card below for quantity info

Dried Apricots: The sweet-tart flavor and chewy texture is delicious with the salty, creamy cheese.
Walnuts: We use fresh walnuts in autumn and dried ones throughout the year, equally delicious! Adds a nice nutty crunch.
Sage: This adds a delightful aromatic and peppery touch to the sweet-savory cheese.
Camembert: Our go-to choice is a delicious, classic Camembert. But feel free to use traditional AOC Camembert de Normandie, if you can find it!
Honey: A drizzle of honey adds a luscious sweetness, balancing the savory flavors and enhancing the dish’s appeal.
Apple: A crisp, tangy apple adds a refreshing zing to the dish.

How To Make Camembert au Four

6 steps

Preheat

Start by preheating your oven to 350°F / 180°C.

Assemble

Then, unwrap the Camembert from its plastic or paper wrapping. Snap the two pieces of the wooden packaging together - the lid and the base - and tuck the Camembert cheese back inside its cozy home!

Chop & Cut

Cut a quarter of an unpeeled apple into about 1/4" or 1 cm cubes and chop the apricots into similarly sized pieces. Then, roughly chop the walnuts and sage.

Top

Generously arrange all the chopped ingredients on top of the cheese.

Drizzle & Bake

Finally, drizzle honey over the chunky fruit mixture.

Place the Camembert on a baking sheet lined with parchment paper - less mess - and pop it in the oven. Bake for about 15 minutes, checking regularly to make sure the topping doesn’t burn.

Serve

Remove the Camembert au Four from the oven and serve immediately while it's still gooey for the best experience. Dig in with some freshly roasted bread - hmmm, simply delicious!

Serving Tips & Pairings

Bread: Serve your Camembert with warm, crusty bread, bread sticks or crackers, so you can scoop up that runny, melted cheese with every bite.
Potatoes: Go French all the way and serve your Camembert au Four with boiled baby potatoes, skin on. It’s simple, rustic and seriously delicious - just grab a fork and dunk those spuds straight into the creamy cheese. Honestly, it’s perfection!
Drinks:
- Enjoy Camembert au Four with our refreshing Limonata, or mix the lemon cordial from the recipe with warm water on cold days or evenings.
- Pair it with Riesling, port, or Sauvignon Blanc. If beer is your vibe, grab a Belgian witbier (white beer), the bitter and sweet flavors melt together.

Substitutions & Variations

Herbs: If you don’t like things sweet, just keep it simple and before baking make some slits in the cheese and tuck in a few sprigs of rosemary and thyme. Finish off with a drizzle of olive oil, and you’ll have a deliciously fragrant, savory Camembert.
Spring Camembert: Bake a plain Camembert in its box and top it with Bärlauch Pesto after baking for a delightful combination of warm, creamy richness with fresh, herbal notes!
Spicy Kick: Swap nuts and fruit for chili and honey. Sprinkle some chili flakes and a drizzle of honey over the top of your Camembert before baking. It pairs perfectly with the creamy cheese and adds the right amount of heat and sweetness.
Garlic: Want a garlicky boost? Just slip a few thin garlic slices into the cheese before baking. Imagine that rich, savory flavor melting into every bite - it's to die for!
Extra Savoury: Top your Camembert with crispy bacon bits for the ultimate combo of crunchy and creamy. It’s comforting gooeyness in every mouthful.
Wine: Pour a splash of Riesling, port, or Sauvignon Blanc into the slits of the Camembert before baking. This works beautifully with all the combinations mentioned above!

FAQs

The way to pronounce it in English is ‘kam-em-bair oh foo‘r’, with stress on ‘ kam’ and ‘foo’. The ‘t’ is not pronounced, and the last ‘r’ is a soft ‘r’.

Sure, you can eat the skin of both raw and baked Camembert. It’s made from a beneficial mold or fungus that adds a subtle, earthy flavor. When baked, it helps to hold the runny cheese inside and gives a great texture!

Both Camembert and Brie are white mold cheeses. Baked Camembert has a bold, intense flavor, and a more firm structure, while baked Brie is milder, smoother and more spreadable. The baking times may vary a bit, but they’re both really delicious.

Remove any packaging or plastic wrap and place the Camembert in a small oven-safe dish. Follow the instructions as normal.

To store leftover baked Camembert, let it cool, place it in an airtight container in the refrigerator for 2-3 days.

Yes, but it’s never quite the same… Pop it back in the oven until soft and creamy again. Just be careful not to overdo it, as it can dry out or split. Camembert au Four is best enjoyed freshly baked.