I camembert to contain my excitement!


I camembert to contain my excitement - my first batch of 2016 Camembert cheeses are nearly ready. I'm sure it would surprise you as to the process of Camembert cheese making and how long it takes...I love it and it's worth the time and effort. I hope you agree! Now that the weather is getting colder what could be better than baking a silky gooey Camembert and with added va va voom...add a dash of white wine, studded with garlic...delicious. Perfect for sharing. Alternatively you could always try a fondue! The word fondue actually comes from the French word ‘fondre’, which means ‘to melt’ and the best cheese for this would be a 'three-cheese' fondue. If you come back tomorrow I'll have added it to my recipe page!

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