(En Français plus bas)
In 1790, a law is adopted by the republicans, placing the French catholic church under government control. A few priests refused to follow this law and went rogue. One of these priests, Charles-Jean Bonvoust, hiding from the revolutionaries, sought refuge in a manor house in Normandie called Manoir De Beaumoncel. The farm girl who rescued him was named Marie Harel. To thank her, the priest, who was from the Brie region, gave her his own recipe for Brie cheese. She created her own cheese from that recipe, which took the name of the village where she was from: Camembert.
The name camembert or its original recipe, were never officially protected by “copyright”. As a result, any cheese that looks a bit like a Camembert can be called so. That is why some people actually dare selling pasteurized ersatz that taste like any other industrial crap.
Thus, when I am talking about Camembert here, I am referring to what is called “Camembert de Normandie” which is, since 1983, what we call an AOC (Appelation d’Origine Controllée). This basically means that the ONLY REAL Camembert is made with whole milk, NEVER pasteurized, produced in Normandie etc.
So here is today’s recipe: put a Camembert de Normandie in the oven for 20 minutes at 350°F
THAT’S IT! A three year old can manage this and the result is AMAZING! Just make sure that your cheese is mature enough. It should be soft all the way through when you buy it. In French we say “bien fait”…
By the way, I am being a big snobby idiot here. This recipe works very well with many different soft cheeses. My advice is always to use non pasteurized cheese though. The difference is huge. Please trust the snobby idiot!!
You can serve roasted Camembert with baguette, toast, nuts, honey on top, grapes etc… NO CRACKERS PLEASE. I beg of you! If you absolutely MUST, try to use unsalted, unflavored crackers…
Pour les Français qui savent déjà tout cela, mettez simplement un VRAI camembert bien fait au four pendant 20 minutes à 180°C. Servez avec du pain grillé. Vous pouvez aussi servir avec un peu de miel d’acacia, des noix etc. Idéal pour l’apéro!