What could be tastier than warm, melting french cheese like camembert or brie, used as a dip for chunks of bread. A camembert baking dish is ceramic pot with lid that contains your cheese whilst you pop it in the oven, then doubles as a serving dish on the table.
You don’t have to keep it just for camembert, it can be used for other soft, rinded cheeses like brie or as a goat cheese baker. You could also use it to bake eggs or frittatas.
Using a camembert baker is really simple. Put your cheese round inside the dish and make sure you score or cut the rind, this is a really important step as it prevents your cheese drying out. Place the lid on top of the baking dish. This lid has been designed to prevent a build up of pressure during the cooking process so the lid doesn’t create a tight seal, therefore allowing some of the hot air to escape. Put the camembert baker in the middle of an oven that has been preheated to 180 degrees centigrade and bake for 15-20 minutes, or until the cheese is nice and gooey all the way through. Remember to always use oven gloves when handling the pot straight from the oven as it will be hot!
The Andrew James Camembert Baking Pot should only be used inside an oven. This can be a conventional cooker or a halogen oven. It won’t work on top of a BBQ, campfire or under a grill as you won’t get the right amount of heat circulating around the cheese in all directions. Some sites recommend placing the baking dish over a tealight when you serve on a table but we don’t as the concentration of heat in one area may cause the ceramic dish to crack.
Yes, you can use this baker to store your cheeses in the fridge before you cook them. Make sure you allow the cheese and the baking dish to come up to room temperature before you put it in the oven, and allow it to cool back down before it goes back in the fridge, as a sudden change of temperature can cause thermal shock, leading to damage of your dish.
Make sure your dish has cooled down to room temperature before you clean it. Wipe around the inside of the dish with a kitchen towel to remove any residual cheese and oil then rinse under running water. You can put this cheese baker in a dishwasher but we recommend washing by hand to better preserve the printed design.
The baking dish has a diameter is 15cm and is 8cm deep.
|Product Dimensions||15cm x 15cm x 7cm|
If the rind of your cheese is not cut before baking, the cheese can dry out. Next time, try cutting deeper scores into the rind to expose some of the cheese underneath. You could also use an oven thermometer to check your temperatures are calibrated and check on your cheese during cooking so you don’t miss the melting point.
Did you use unpasteurised cheese? Cheese from pasteurised milk tends to coagulate when it’s baked rather than creating the soft goey centre you want from baked camembert or brie, so double check the label when you are buying cheese.
|To prevent a build-up of pressure in the pot during cooking, the lid has been designed to avoid creating an 100% 'snug' fit and to allow some air to escape. Please note that this is not a design fault.|
|Yes, you can use this baker to store your cheeses in the fridge before you cook them. Make sure you allow the cheese and the baking dish to come up to room temperature before you put it in the oven, and allow it to cool back down before it goes back in the fridge, as a sudden change of temperature can cause thermal shock, leading to damage of your dish.|
Preheat the oven to 180 degrees centigrade. Bake the camembert for 12-15 minutes or until the top and sides of the cheese feel soft to the touch.
Meanwhile heat the honey and balsamic vinegar in a small saucepan until it has warmed through. Add the raspberries to the honey mix and gently coat them.
To serve top the camembert with the raspberries and drizzle over some of the honey before sprinkling with chopped pistachios. Put the rest of the honey in a small pot and serve as a side so your guests can drizzle more over their bread and cheese if they want to.
Preheat the oven to 180 degrees centigrade.
Slice the garlic into small slivers and strip the leaves off the rosemary sprig. Slice the rind of the cheese in several places then push the garlic and rosemary into those holes. Put the cheese into the camembert baker and bake in the oven for 15 - 20 minutes.
Meanwhile heat the butter in a small pan and chop the onions. Cook the onions in the butter until they go sticky, then add the vinegar and seasoning. Reduce the heat and stir the mix occasionally until the vinegar has reduced.
Serve the cheese, onions and bread on different plates so guests can decide on their own portions.