Baked Camembert

Baked Camembert

Cosy up to this baked Le Conquerant Camembert from Will Studd, cooked in The Fine Cheese Co Ceramic Cheese Baker and served alongside Barossa Bark (salt & pepper) for a delicious, unctuous treat.
Course Appetizer
Cuisine French


  • THE FINE CHEESE CO Ceramic Baker For Cheese 
  • 250g WILL STUDD Le Conquerant Camembert 
  • 1 blanched garlic clove sliced into thin strips
  • 3-5 tbsp red wine or to taste
  • 2 sprigs of fresh thyme

To Serve

  • fresh bread


  • Preheat oven to 200C
  • Place one clove of peeled garlic into a small pot of simmering water, blanch for 1 minute. Remove clove from water and trim into slivers.
  • Placed unwrapped camembert into ceramic baker.
  • Score cheese with a knife and insert blanched garlic slithers into the cheese.
  • Gently drizzle red wine over the top of the camembert and add some fresh thyme leaves.
  • Cover ceramic baker with lid and bake in the oven for 20-25mins on a high heat, until the cheese is oozing and fragrant.
  • Serve cheese whilst hot in ceramic baker, with Barossa Bark & bread to dip.
Keyword Camembert, Cheese, Fondue