Oh la la! OK so the French ARE really good at making cheese. We’ve chosen these as a fantastic example of three different styles from Northern France all made using cow’s milk. Found in the French Cheese Selection Box are:
Chaource AOC UNPASTEURISED (250g)
Langres AOC UNPASTEURISED (180g)
Camembert AOC Reaux UNPASTEURISED (250g)
Petit Munster AOC UNPASTEURISED (125g)
Approximate total weight: 805g
Deep Fried Camembert
What is better than deep fried, warm and gooey Camembert? Serve as a starter or as smaller wedges for parties with a side of Cartwright and Butler Tomato Chilli Chutney and they’ll be the star of the show. Just ensure you make enough! Full recipe here.
Oven baked Camembert
There are plenty of cheeses that are perfection simply baked in the oven. The trick is finding the right dish to bake it in, adding the right extra flavours for each unique cheese, and of course creating the ideal dipping accompaniments. Here’s a recipe for oven baked Camembert.
Leek and Camembert Risotto
This recipe is excellent as a starter, lunch or even main course.
Camembert AOC and Smoked Salmon en croute
This recipe is courtesy of David Mutter, regional winner of the Vive le Cheese competition in Scotland.