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Rich, creamy, gooey and with just the right amount of ooze; need we praise camembert more? Okay, we can’t help ourselves: when young, this cheese has a beautiful buttery flavour which gets more interesting as time goes on.
Pastry straws spread with chutney, studded with camembert and finished with walnuts are the most moreish mouthfuls around, and, for an indulgent addition to any dinner party, what better than baked camembert served with mincemeat palmiers?
For a fuss-free canapé, thread chunks of the cheese on skewers with rock melon, bresaola and cranberries.