A Conversation for Camembert Cheese
sprout Started conversation Oct 22, 2002
I myself like a riper Camembert - a rule of thumb should be that if when you open the fridge there isn't a distinctive waft of odour that lasts for a short time in the room after the fridge door is closed, then it isn't ready for eating yet...
Also delicious is baked Camembert - put the cheese in the box next to an open fire (embers not flames obviously or else the box will go up in smoke) then when it is molten, scoop the innards out with crusty bread and, as you say, a decent bottle of red...
*mouth now watering*
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