Getting Cheesy with Le Rustique

Here’s a fun fact – I actually hated cheese until very recently. The story goes that I was given some cottage cheese as a small child, and told it was cheese, so I stopped eating it. But actually, it was just the smell but also the texture of hard cheeses that I didn’t like.

When I was in Germany, I started eating goats cheese, and realised how amazing it is! From there, I’ve branched out (still not completely cheesy on all fronts – stilton is still yet to win me over) but I have found that I LOVE camembert and brie.

Le Rustique were kind enough to send me a whole mountain of cheese*, which I took much joy in sharing with my family and friends. I think that’s why camembert is my favourite cheese – it’s so sociable, and calls out for you to share it with others.

If you’re not the sharing type, they have portioned camembert – little triangles for you to take for your own. They were so handy, and meant that people can easily take a clean bit of cheese without it being knifed by others (if that’s a thing that bothers you!)

Now, cheese is great as it is, on bread or biscuits, but there’s a recipe (if you can call it that) which I’ve been dying to try for ages…

For the longest time I’ve wanted to make a loaf with a camembert melted into the middle!

The Le Rustique camembert was perfect for this recipe, and as I’d left it to ripen a fair bit, it was so tasty with the bread. The creamy cheese and the warm bread…YUM!

It’s very simple to make – I bought a round loaf, cut a hole the size of the cheese in the middle, then slashed the sides of the bread to make the delicious cheese run through it once cooked. I then placed it in a warm oven for about 20 minutes, until it’s all melty, and opened the cheese to let it dribble down. It was pornographic.

JUST LOOK AT IT!

As it was my first time doing this, I wanted to stay simple, but I’d like to try it again with rosemary, garlic and honey in the top as well. As the weather warms up, I can see myself making this as a spring dish for my friends, while we drink wine in the garden.

There are, of course, other amazing recipes you can do with brie and camembert – has anyone tried putting them in pastry? When I have more time next time, I want to try that! I’m also hearing good things about a brie/honey combo!

QUESTION:

What is your favourite way to eat either brie or camembert? Let me know below!

I was sent these cheeses to try, but all opinions are my own, as always!

Comments

  1. That looks divine. We have baked camembert every so often with garlic and rosemerry. I came across a blue brie recently (forgot the name obviously) which would be a good step towards blue cheese for you! If I see it I’ll let you know.

  2. With Granny Smith apples, sliced pairs, and candied walnuts.

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