Lo que necesitas saber antes de hornear queso camembert
Cuando se hornea, el camembert, un queso de pasta blanda del norte de Francia, es una alternativa original a los aperitivos habituales.
Baking Camembert is one of the best ways to serve it: the cheese melts, becomes creamy, and can be used as a dip, a spread, or, less commonly, as a burger topping. It's easy, though it does require some preparation and practice.
The main drawback is that Camembert can become too runny when baked, so it needs a container. Most round cheeses come in a wooden box with plastic wrapping: remove the plastic and place the cheese back in the box for baking. Beforehand, check how well it's sealed: if it's stapled, it will hold; if it's glued, it could melt in the oven. For extra security, wrap the box and the cheese in aluminum foil. A cheese dome or ovenproof dish will also work.
Pierce the rind with a knife: this releases steam, prevents overbaking, and allows the toppings and sauces to soak in. Camembert has a rich, earthy flavor that is enhanced by savory, sweet, or spicy ingredients. The BBC recommends chopped nuts with honey, wild mushrooms, or caramelized bacon with pickled chestnuts. Another combination is tarragon with horseradish, paired with mulled port, and a simpler option is a drizzle of honey or your favorite spice blend, such as za'atar.
Brie is another ideal cheese for baking, with the same bloomy rind as Camembert. It's made by adding cream to raw cow's milk, which increases its fat content and generally makes it more liquid. If you're looking for the earthy flavors of Camembert with the creaminess of Brie, a triple-cream Camembert is probably the best choice.
