4 roasted camembert recipes for a change from mozzarella – The HuffPost

CHEESE – Camembert won’t have its last word. According to an announcement by the president of the Norman Union of Camembert Manufacturers (SNFC), Fabrice Collier, mozzarella has become the most consumed cheese in France, dethroning the Camembert. “For the first time in France, the sales curve for Camembert, which has fallen steadily by 3% per year, has fallen below that for sales of Mozzarella which is experiencing an annual growth of 5% ”, he declared Wednesday October 13 to Figaro.

This reshuffling of cards is explained by the fact that the two cheeses have very different functions. Mozzarella is a cheese of Italian origin which cooks easily and which is very trendy for a few years. Camembert is, as Fabrice Collier declares, “a plateau cheese”, consumed separately from the dishes.

With the collaboration of several bloggers, we share with you recipes that will put Camembert back at the heart of your plates.

This recipe was created and produced by “Taste buds and pupils”, The blog ofAnne Lataillade, food blogger since 2005.

• 2 small Camemberts or a large one
• 1 large bunch of black muscat grapes
• 1 clove of garlic
• 1 tablespoon of sugar
• 1 tablespoon of honey
• 1 tablespoon of olive oil
• 1 small bunch of fresh thyme
• 1 pinch of salt
• 1 pinch of pepper
• 4 slices of toasted bread
• Preheat the oven to 200 ° C.

Wash and dry the grapes. Cut them into small bunches and arrange them in a dish. Drizzle with olive oil, sprinkle with sugar, salt and pepper and mix. Peel the garlic, defrost it and chop it. Wash the thyme and pat it dry.

Place the camemberts between the bunches of grapes. Slit the tops of the cheeses lightly and incorporate finely chopped garlic and thyme sprigs into each cut. Add pepper, sprinkle the cheeses with honey. Bake for 10 minutes.

Serve with toasted bread slices. Grapes are perfect to accompany a beautiful cheese platter!

This recipe was created and produced by “Marina delights”, The blog of Marina D’Angelo, food blogger.

• 4 ripe camemberts
• 1 sprig of fresh rosemary
• Liquid honey of your choice (flower honey for me)
• A few shelled walnuts

Preheat the oven to 180 ° C. Take the pie charts out of their boxes, remove their plastic packaging then put them back in their wooden boxes. Using a small knife, make a cross in the center of each Camembert. Sprinkle on top of the camemberts a little fresh rosemary, a generous drizzle of liquid honey and a few coarsely crushed walnuts.

Bake halfway for 12 to 15 minutes of cooking. Out of the oven, sprinkle a light drizzle of honey on the cheeses then serve with country bread or potatoes cooked in salted water.

Replace honey with Maple syrup, this is delicious.

Preheat your oven to 180 ° C.

Remove the camembert from its paper and replace the cheese in its box.

Then place the box in aluminum foil. The paper being there in case of overflow, do not fold it completely around the box so that it can retain any cheese drips. And, I assure you that if you have chosen a cheese well made, there will be!

Using a knife, crisscross the cheese to the middle of the Camembert.

Cover the Camembert with apple confit.

Add the bits of hazelnuts on top.

Bake for 20 minutes

Serve immediately out of the oven, while the cheese is still hot, with bread.

This recipe was created and produced by “Gourmet Cats”, The cooking site of a Canadian family. They made the recipe on Tik Tok.

• 1 camembert (250 grams)
• 1 clove of garlic
• 1 sprig of thyme
• 1 teaspoon of honey
• 1 tablespoon of olive oil
• 1 pinch of salt
• 1 pinch of pepper

Remove the packaging from the Camembert and place it in a mold with a slightly larger diameter, suitable for the oven.

Make a light grid using a knife and prick the garlic clove, peeled and cut in 4.

Rinse the sprig of thyme, separate the different stems and also prick into the Camembert.

Pour in the teaspoon of honey.

Then the teaspoon of olive oil.
Add a mill turn.
Bake for 15 minutes at 180 degrees Celsius.

The crust should be lightly colored.
Serve without delay!

See also on The HuffPost: The ricotta toast, the new avocado toast