I have tried it in Wildwood restaurant in Chelmsford years ago. Absolutely loved it. Since then it has become a once a month Saturday dish with some nice wine and a bit of parma ham. Yum
Tatiana, thanks for your comment, and for watching #HowToBloke I have another melty cheese recipe which, I think, is even better! ua-cam.com/video/I0-su64hWBk/v-deo.html
Thank you. You gave exactly the information I was looking for. How long and at what temperature, and how to make sure it stays put in the box. Have a great day!
👉 How to ensure the cheese stays-put in the box ua-cam.com/video/p1tiMEHXQS8/v-deo.html 👉 Cooking: Pre-heated hot oven (about 180 to 200 centigrade) for about 10 mins, maybe a minute or two more (or maybe a bit less) depending on your particular oven. Thanks for watching #HowToBloke 👍
Most probably the cheese that you used was too mature/over ripe which is why it ponged. Or, it could be that the camembert was made from raw milk instead of pasteurized milk which would intensify the flavour (if it has the words, "lait cru" written on the packaging, the cheese is made from raw milk and some folk do prefer that stronger flavour). Thanks for watching @HowToBloke 👍
If you've really enjoyed this recipe, please consider buying a, 'Thanks' (by clicking the heart-shaped icon with a $ dollar sign inside it). 👍
I have tried it in Wildwood restaurant in Chelmsford years ago. Absolutely loved it. Since then it has become a once a month Saturday dish with some nice wine and a bit of parma ham. Yum
Tatiana, thanks for your comment, and for watching #HowToBloke
I have another melty cheese recipe which, I think, is even better! ua-cam.com/video/I0-su64hWBk/v-deo.html
Oh my, you have quite a lot more vids! Time to binge 😎
I am going to make this, this weekend!
Cool. Let us know what people thought of it ! 👍
Hi, I just tried your recipe and we extremely enjoyed the baked Camembert! Thank you 🙏😊
My pleasure 😊 Thanks for watching #HowToBloke 👍
Thank you. You gave exactly the information I was looking for. How long and at what temperature, and how to make sure it stays put in the box.
Have a great day!
👉 How to ensure the cheese stays-put in the box ua-cam.com/video/p1tiMEHXQS8/v-deo.html
👉 Cooking: Pre-heated hot oven (about 180 to 200 centigrade) for about 10 mins, maybe a minute or two more (or maybe a bit less) depending on your particular oven.
Thanks for watching #HowToBloke 👍
Looks so delicious:! can't wait to try this one!
Hope you like it !
Love the channel name
I hope you make more vids!
Thank you for watching How To Bloke 👍
Looks amazing
Thanks for watching #HowToBloke 👍
Looks good , I am making this tonight with fig jam and still have a cheese and meat dish with toasted bread
Rock & Roll, and thanks for watching #HowToBloke
Lovely.
Yum!😋☺️
I wonder what do you do with leftover baked brie
Refrigerate to add to a cheese sauce sometime soon maybe ? - Thanks for watching #HowToBloke 👍
I bough the le Roquefort one but I can't stand how it smells like ammonia pungent and taste like one too. is this normal?
Most probably the cheese that you used was too mature/over ripe which is why it ponged. Or, it could be that the camembert was made from raw milk instead of pasteurized milk which would intensify the flavour (if it has the words, "lait cru" written on the packaging, the cheese is made from raw milk and some folk do prefer that stronger flavour). Thanks for watching @HowToBloke 👍