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Preheat the oven to 375°. Set the box of cheese in a baking dish and bake, uncovered, until just melted, about 15 minutes. Slice off the top rind and serve immediately with crackers and apple slices.
Choosing the right cheese is a crucial step in making the perfect grilled cheese because the core components are bread and cheese, but it goes deeper than that.
Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from Abbot Charles-Jean Bonvoust who came from Alençon. [3] She is credited with having refined a previously existing cheese recipe from the Pays d'Auge region and having launched it into the wider world. [4]
In fact, this delicious dairy product boasts a wide variety of culinary uses, often making an appearance in baked goods (like this chocolate chip cake with cream cheese frosting), savory dips and ...
Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name is a portmanteau of Camembert and ...
A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses Penicillium camemberti is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom. [1] They are described as being "ripened from the outside", and usually have creamy ...
Le Rustique was created in 1975 in Normandy, France with a recipe of camembert. The brand then launched other soft cheeses including brie, camembert light and coulommiers. Le Rustique is sold in France and over 60 other countries, it is best known for its camembert and brie but also commercializes hard cheese slices and raclette cheese.
Moving onto the mains, there is the choice of a classic roast chicken, succulent rib of beef with braised ox cheek and horseradish creme fraiche and a vegetarian mushroom and camembert Wellington.