What to do with Camembert......?

(John) #21

What I would do is eat it! I love Camembert and Brie cheeses. They are good out of the fridge, or heated in the oven, at room temp, or even microwaved.

(Alex ) #22

Well, I haven’t thrown it out yet, maybe tomorrow I can just bake it in the oven with a close eye on it, and dip a sausage in it :thinking:

(John) #23

This recipe, minus the bread, would work. :slight_smile:

This one if you have some nuts laying around:

(mole person) #24

I’ve got a store near me that sells cheeses for pennies as they approach their best before date. I want to buy them all!

(Running from stupidity) #25

“These are approaching their ‘best used after’ date! Get rid of them all!”

(You've tried everything else; why not try bacon?) #26

@Alex_PN Don’t listen to him! Why would you want to ruin good Camembert? Slice it thin and put the slices on all the foods. Or eat it in chunks, buttered.

(You've tried everything else; why not try bacon?) #27

♫♫
What a friend we have in cheeses,
Gouda, Brie, and Camembert, . . . ♫♫

(Heather Meyer) #28

Or what about cheese dipped cheese?? C’mon now… get out some cheese chips and dip em into your baked cheese! We can call it the,

        "All-Star Double Cheese Appetizer"

Invite your friends over and charge them $ 15 for your newest-on-menu special feature which pairs well with a glass of wine :wink:

(Alex ) #29

Okay, you’ve convinced me to give it a go…

I shall bake it in the oven alongside some belly pork tonight and use it for a dip, if it doesn’t work out it’s going in the bin!

(Cindy) #30

Sorry, but I had to chuckle at that…my naughty brain had a different interpretation of sausage and it has me laughing.

(Alex ) #31

No comment!

(Heather Meyer) #32

:slight_smile::slight_smile::slight_smile:

#33

Mine too :joy::joy:

(Alex ) #34

you can always rely on sausage activities for comedy gold…

(Bruce) #35

Now why didn’t I think of dipping pork belly into it?

(Kay) #36

One of my go to breakfasts is an omelette with Camembert or Brie melted on top, I love searching out reduced soft cheeses about to go ‘out of date’ taste great and cheap.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #37

Didn’t love this with brie, but with camembert and heavy cream in place of the milk, it would be spoonable, mellow the cam a bit for your taste, and really deliver big.

Sorry, it’s a premium recipe.
250g brie (or cam), rind and all.
200g milk (i’d maybe go 150g heavy cream and 50g water)
4 g salt

Melt that over low heat, until the cam starts to soften, then blend to smooth, and maybe pass through a strainer. Things suggested: Pour over chicory salad (or really any bitter green salad), drizzle on steak, serve with strawberries, or beef tongue fritters (not LC)… I think it’d be solid pork rind dip.