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.


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!


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!


  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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