For the camembert, you can put it in the oven or on the barbecue and eat it with bread.
Keep it in the box, but get rid of plastic before.
Raw with bread is good,
But if you want to make a simple cheese sauce, for your potato or pasta, you mix it with creme fraiche, (taste often to find your preferred mix between creme fraiche and cheese). works with all cheeses
Pont l’évêque can be baked to make « gougères » you will easily find a recipe online, but since you bought good one, I would eat it with fresh bread !
You can bake Camembert like a small fondue in an oven with Thyme and (good) Honey, optionally with Truffle flavored Honey, served with bread and smoked ham.
You can use Pont l’Évêque in a potato Gratin or melted in a carved potato, or in a creamy sauce for meat.
These two are not usually the cheeses you use for cooking though, unlike Reblochon, Raclette, Mont d’Or, Maroilles, Saint Marcelin, Roquefort, Morbier, Tomme Fraîche, Emmental, Gorgonzola, Beaufort, Mozarella, Comté and others…
Camembert au four !
I enjoy camembert with bread plus a shreded carots salad (seasoned with vinaigrette)
Glass of wine
a good baguette and a bottle of decent red wine…
poulet au camembert pour 4-6 :
couper des patates (à purée) les mettre avec 2 gousses d’ails hachées finement sur un lit d’huile d’olive dans un plat
fourrer le poulet fermier de camembert au lait cru (sous les cuisses, sous les ailes, sur le blanc, à l’intérieur du poulet) avec un peu de thym
four à 200°C
arroser le poulet de cidre brut de normandie puis enfourner. prendre l’apéro avec le cidre restant
toutes les 15 minutes réarroser le poulet de son jus qui aura coulé sur les patates. cuisson environ 1h30, adapter
Les patates vont s’imbiber de camembert + jus de poulet + cidre
une fois cuit, servir le poulet à table, puis soulever le poulet et l’incliner pour faire couler le camembert à l’intérieur sur les patates
déguster avec un bon vin rouge
vieux calva en digestif
PAIN
Baguette et Vin rouge
Of you don’t have red wine, you should try with grapp or apple. And with baguette of course.
I sometime use cammenbert in place of cheddar in my burgers.
Bread
You can’t, you need good bread
First, you need to keep them outside of a fridge.
Then to enjoy them, just eat them with fresh bread and maybe nuts, or fruits, or even cherry jam.
Ask your “cheese dealer ” for advice 🙂
I would recommend fresh bread and that’s it ! But if you want to make it a little fancy, try with a bit of jam (red fruits, fig, onions, etc.)
a glass of red wine and some bread
Put the Camembert in an aluminum sheet on a barbecue or in the oven, let it melt and then dip a piece of bread in it…
Camembert rôti au four, avec un peu d’ail haché et du miel.
Fresh bread and red wine.
Full Normandy experience may include non-light butter.
Salade au Camembert Chaud:
…
For 2:
Make a nice salad of Romaine lettuce, a few pickled olives, a little diced tomato, and whatever you got as fresh veg…
Make a strong balsamic vinaigrette: (If you have mustard then a good teaspoon of mustard), then 70% olive oil, 30% balsamic oil in a recipient which you can close, then a bit of salt, “herbes de provence” (Rosemary, Thyme, Oregano mix) — you can make your own mix, and paprika never hurts. Close the recipient and give it a good shake for 30 seconds. There’s your sauce.
Unwrap the cheese, make sure it has no plastic or paper labels left on it, then wrap it in aluminium foil, and stick it into the oven for at HIGH (250 degrees C) or GRILL / BROIL for 10-15 minutes. (Make sure the open ends of the foils point upwards, so they release steam, and don’t drop melted cheese into your burning hot oven to make a mess).
Serve the salad on 3/4 the plate, and let a half melted, roasted Camembert start on the outside, and let it invade. Sauce on the side, or over… whatever you wish.
Bread on the side is highly recommended, and a baguette is perfect.
28 comments
Fresh bread and that’s it!
Just enjoy with baguette tradition and a glass of wine.
There are baked camembert recipes but I would do it with a lower quality cheese.
If you like to play with your life (and cholesterol)…
[THIS](https://www.marmiton.org/recettes/recette_camembert-frit_22934.aspx)
with fresh country bread and red wine ofc
For the camembert, you can put it in the oven or on the barbecue and eat it with bread.
Keep it in the box, but get rid of plastic before.
Raw with bread is good,
But if you want to make a simple cheese sauce, for your potato or pasta, you mix it with creme fraiche, (taste often to find your preferred mix between creme fraiche and cheese). works with all cheeses
Pont l’évêque can be baked to make « gougères » you will easily find a recipe online, but since you bought good one, I would eat it with fresh bread !
You can bake Camembert like a small fondue in an oven with Thyme and (good) Honey, optionally with Truffle flavored Honey, served with bread and smoked ham.
You can use Pont l’Évêque in a potato Gratin or melted in a carved potato, or in a creamy sauce for meat.
These two are not usually the cheeses you use for cooking though, unlike Reblochon, Raclette, Mont d’Or, Maroilles, Saint Marcelin, Roquefort, Morbier, Tomme Fraîche, Emmental, Gorgonzola, Beaufort, Mozarella, Comté and others…
Camembert au four !
I enjoy camembert with bread plus a shreded carots salad (seasoned with vinaigrette)
Glass of wine
a good baguette and a bottle of decent red wine…
poulet au camembert pour 4-6 :
couper des patates (à purée) les mettre avec 2 gousses d’ails hachées finement sur un lit d’huile d’olive dans un plat
fourrer le poulet fermier de camembert au lait cru (sous les cuisses, sous les ailes, sur le blanc, à l’intérieur du poulet) avec un peu de thym
four à 200°C
arroser le poulet de cidre brut de normandie puis enfourner. prendre l’apéro avec le cidre restant
toutes les 15 minutes réarroser le poulet de son jus qui aura coulé sur les patates. cuisson environ 1h30, adapter
Les patates vont s’imbiber de camembert + jus de poulet + cidre
une fois cuit, servir le poulet à table, puis soulever le poulet et l’incliner pour faire couler le camembert à l’intérieur sur les patates
déguster avec un bon vin rouge
vieux calva en digestif
PAIN
Baguette et Vin rouge
Of you don’t have red wine, you should try with grapp or apple. And with baguette of course.
Fresh bread, red wine and you are ready to go !
https://instagram.com/fromageriegillot?igshid=YmMyMTA2M2Y=
I sometime use cammenbert in place of cheddar in my burgers.
Bread
You can’t, you need good bread
First, you need to keep them outside of a fridge.
Then to enjoy them, just eat them with fresh bread and maybe nuts, or fruits, or even cherry jam.
Ask your “cheese dealer ” for advice 🙂
I would recommend fresh bread and that’s it ! But if you want to make it a little fancy, try with a bit of jam (red fruits, fig, onions, etc.)
a glass of red wine and some bread
Put the Camembert in an aluminum sheet on a barbecue or in the oven, let it melt and then dip a piece of bread in it…
Camembert rôti au four, avec un peu d’ail haché et du miel.
Fresh bread and red wine.
Full Normandy experience may include non-light butter.
Salade au Camembert Chaud:
…
For 2:
Make a nice salad of Romaine lettuce, a few pickled olives, a little diced tomato, and whatever you got as fresh veg…
Make a strong balsamic vinaigrette: (If you have mustard then a good teaspoon of mustard), then 70% olive oil, 30% balsamic oil in a recipient which you can close, then a bit of salt, “herbes de provence” (Rosemary, Thyme, Oregano mix) — you can make your own mix, and paprika never hurts. Close the recipient and give it a good shake for 30 seconds. There’s your sauce.
Unwrap the cheese, make sure it has no plastic or paper labels left on it, then wrap it in aluminium foil, and stick it into the oven for at HIGH (250 degrees C) or GRILL / BROIL for 10-15 minutes. (Make sure the open ends of the foils point upwards, so they release steam, and don’t drop melted cheese into your burning hot oven to make a mess).
Serve the salad on 3/4 the plate, and let a half melted, roasted Camembert start on the outside, and let it invade. Sauce on the side, or over… whatever you wish.
Bread on the side is highly recommended, and a baguette is perfect.