The cheese itself is a mild, mushroomy flavour, though can be quite smelly
when fully matured, but normally soft and gooey when properly matured. The
herbs add a lot of flavour. I used an authentic French Camembert, though a
cheaper version. I used an Aussie “Camembert” once that was nowhere near as
good (not gooey).
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Chilecayenne
Sent: Friday, 18 June 2021 6:33 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Baked Camembert
Oh that looks great!!
I have nobody what that cheese tastes like, I’m only familiar with the name due
to the Monty Python Cheese Shoppe Sketch, haha…
Oh man, back in the day, my friends and I could rattle that whole thing off by
memory…
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Jun 17, 2021, at 3:31 PM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
My new favourite starter dish. Camebert slitted with rosemary, thyme and
garlic confit baked 20 min @ 180C served with Hubert croutons.
It’s all soft and gooey in the middle.
Cheers
Steve
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