Hi Vicki
I’m all for a great stinky French cheese at the perfect stage of maturation.
Closest Fromagerie we have is at Bowral…so a great excuse to go to the
highlands for a drive, lunch and cheese…maybe a vineyard to boot…
The Camembert I used for baking was French, in a “wooden box” so it doesn’t
spread out, and inexpensive (although yummy enough).
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Friday, 18 June 2021 8:10 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Baked Camembert
Yum I love baked camembert.
Steve, supermarket camembert and brie (and most other cheeses probably), even
the better ones, are a bit sad if you know what a really good one tastes like.
But if you go to a cheese counter at a proper delicatessen you should be able
to ask what is good eating right now. I do that at the place I go to at
Fyshwick Markets. It ain’t cheap though! A better-quality supermarket one is
probably good enough for baked camembert anyway because it goes gooey
regardless. 🙂
Vicki. :-)
On 18 Jun 2021, at 6:40 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
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>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Chilecayenne
Sent: Friday, 18 June 2021 6:33 AM
To: oz-food@xxxxxxxxxxxxx<mailto: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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