There aren’t many cheeses that are as heavenly, soft, rich and creamy as Camembert cheese – besides Brie of course.
People often can’t tell the difference between Brie and Camembert.
The irony is that there isn’t actually much of a difference.
They were both originally made by monks – just in different regions of France.
Camembert is classified as a soft-rind cow’s milk cheese.
It has a velvety, white mould rind with a pale yellow interior.
As the cheese ripens the creamy smooth pâté bulges.
Camembert originates from France were it has been mass-produced for decades.
However, in recent years many countries have developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available.
Camembert should be stored in the refrigerator, about 4 degrees Celsius (39 degrees Farenheit ) and wrapped in wax paper, not cling film.
If it is a little unripe then it should be purchased a few days before eating.
Always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving.
On a cheese board, accompany with strawberries, muscatels or fresh slices of pear and plain crusty bread.
Turkey Camembert and Cranberry Quiche
- 1 x 17cm flan tin lined with short pastry
- 100g Camembert cheese, sliced
- 100g roast turkey, diced
- 60g craberry sauce
- 2 egggs
- 150ml milk
- 50ml cream
- pinch of nutmeg ground
- salt and pepper
- Inside the lined flan tin, place the Camembert slices, roast turkey and randomly dollop on cranberry sauce.
- Make savoury custard by whisking together eggs, milk, cream and the season with salt, pepper and nutmeg.
- Carefully pour the custard into the prepared quiche shell.
- Bake at 180 degrees Celsius for about 30 minutes or until set.
- Serve with a simple garden fresh salad.