Name: BBQ Baked Camembert with Walnuts and Rosemary
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 250 g wheel of Camembert cheese; 1 handful walnuts (broken); 1 sprig fresh rosemary ( leaves stripped from stem); 2 tsp honey ((optional, but delicious!)); Fresh baguette to serve

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This BBQ Baked Camembert is a real treat that you need at your next cook out. Silky, creamy Camembert, woody aromatic rosemary and the subtle crunch of walnut chunks. This is delicious :)

Before we get to the recipe, can I just share the most amazing news with you?

Lactose News !!

I’ve been lactose intolerant for years, and been off dairy for 5 or 6 years now. After shooting this BBQ baked Camembert, and being hypnotised by the oozy, melty cheesiness of it all, I took a BIG bite. I know, it was dumb, but sometimes the hours of pain is worth it for the minutes of utter pleasure.

Honestly, I was fully expecting to react, but within 5 minutes nothing had happened. Nor 10.

I did a bit of research and it turns out Camembert is really low in lactose. WHO KNEW??! I wrongly assumed because it was a soft cheese, that it was young, and full of the stuff.

So I *may* have gone on to eat my absolute fill of this gorgeous silky smooth treat. And I’m sat here hours later with a happy tummy and a very big smile!

Anyway, back to that recipe…

It’s dead easy to bake Camembert (or brie for that matter) on the BBQ. Here’s my 9 simples steps to nailing it every single time:

1/ Ensure your Camembert comes in a wooden box and not anything that could melt or become toxic on the BBQ (if you’re using Le Rustique like me, you’ll have no worries. There’s comes in a traditional round ply wood tub).

2/ Remove all the packaging from inside the wooden tub

3/ Pop the naked cheese back in the box

4/ Using a small, sharp knife, cut a ‘lid’ out of the top of the cheese. Be sure not to cut all the way through to the base.

5/ Remove the ‘lid’, leaving the silky interior exposed.

6/ Scatter the cheese with rosemary and walnuts, and drizzle a little honey over. The honey is optional but comes highly recommended!

7/ Place the wooden tub on a double sheet of aluminium foil, fold up the sides, then crimp the edges together to create a little tent around the cheese.

8/ Place the foil tent on the preheated BBQ, cover with the lid, and let bake for 25 minutes or until the cheese is a pool of yummy decadence.

9/ Carefully unwrap the foil (watch out for steam that may have built up in there) and dig in with gusto!

I’ll admit, poor Jonny didn’t get a look in with this BBQ baked Camembert, but I have another in the fridge for this bank holiday weekends festivities ;)

Something else I learnt whilst investigating all things Camembert is the way you can home age your cheese to suit your particular taste.

Mature Camembert

If you like your Camembert soft, creamy and with a flavour punch, leave it mature close to the use by date on the pack (20 days or less is considered a mature Camembert).

Ripe Camembert

If, however, your prefer a milder flavour with a firmer bite, aim to consume the cheese 35 days or more before the use by date.

Young Camembert

If you want to please more than one palate, aim to serve the cheese between 20 and 35 days before the use by date. The flavour will be distinctive, but soft enough to melt in the mouth.

If you’d like to find some more fun ways to serve your Camembert, pop over to the Le Rustique recipe page for a tonne of inspiration.