Using a sharp knife, cut across the top of the Camembert in 4 lines diagonally in two directions to make a kind of grid. Don’t cut all the way through the cheese. Thinly slice one garlic clove.

To make garlic toasts, slice the ciabatta into twelve slices ... To make the cheese, unwrap the camembert and cut slits across the top of the cheese. Place the cheese back in its box and press ...

The very best camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk ...

To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of ...

The perfect warm addition to any cheeseboard, this tear-and-share baked camembert in bread is finished with toasted nuts and cranberry sauce for full-on festive flavours. Preheat the oven to 200C ...