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Rich, creamy with a delicious subtle mushroom and grassy flavour. Camembert has a furry white rind and has a creamy, pale interior which becomes increasingly yellow as the cheese matures. 

Camembert continues to ripen from the outside inwards, the flavour continues to develop and the texture becomes softer and creamier.

Gourmet Greek Camembert.jpg
Gourmet Greek Camembert.png

Our Famous Baked Camembert Recipe!


  • 250 g Camembert

  • 1 clove garlic

  • a few tips fresh rosemary

  • olive oil

  • bite-sized pieces bread , stale

  • a few sprigs rosemary

  • olive oil

  • 1 tiny pinch sea salt

  • 1 small handful dried cranberries

  • 1 small handful mixed nuts


  1. Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.

2. Thread bite-sized pieces of stale bread onto stripped woody rosemary sprigs, drizzle them with olive oil and a tiny pinch of sea salt to help them crisp up then lay them on a tray and pop in the oven to cook with the Camembert.

3. Finely chop a small handful of dried cranberries and mixed nuts and put them in a little bowl. Once your bread skewers are golden and crisp and your cheese is oozy, put everything out on a board then dunk a bit of toasted bread in the gooey cheese and dip it in the cranberry and nuts – a little mouthful of 1980s heaven.

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