Thread Starter: SallyB15344 Started: Thu 05 Feb 2009 Replies: 3
The first time I cooked a whole camembert, I had no problems. The three times after I have tried they have come out solid or like wall paper paste! I thought leaving them in the oven would make them go runny, but this does not seem to be the case. Can anyone advise me whether I should look for a particular camembert to cook, or what I am doing wrong!
Many thanks.
Sally
Fri 6 Feb 2009, 11.20AM
Hi Sally
My method is as follows and works every time.
Oven to 220c, cheese at room temp, unwrapped. Slice top off cheese and return to box, insert thin slivers of garlic or dot a few thyme leaves on the point of a knife. Place cheese on a baking tray and cook for 15 minutes (ish) until top is browning and melted. Serve with bread stick or biccys or anything you would eat with cheese, like celery sticks.
Well that is my lunch sorted today, can't go out, snowed in!
Enjoy
David 
Thu 5 Feb 2009, 5.37PM
The ripeness of the cheese will determine how long you need to bake it for. I usually touch the centre of the cheese with my finger every 5 minutes after the first 10 minutes in the oven until it's to the softness for dunking. Hope this helps.
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