Frozen grapes sound so cooked with the Camembert.
Julia
Sent from my iPad
On 18 Jun 2021, at 04:17, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
Me too! A bit of honey on top of the cheese works great as well.
Have you tried dipping frozen grapes in there before?
The lovely hot-cold, salty-sweet contrast is just wonderful.
Susan
Susan
On Fri, 18 Jun 2021 at 06:10, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
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> 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] 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> 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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