To kick off my musings on cheese, I thought I'd start with my very favourite cheese pleasures.
My (not so) guilty pleasure at the weekend is baked Camembert which I try to only have once every couple of weeks as it's probably not the healthiest of food but it calls for me in my dreams... The gooey, melted, pungent loveliness of it is so beguiling.
I do think that melted cheese is probably the very best invention in the world. Of course, I love hacking off a piece of strong cheddar or nibbling on a slice of heady parmesan...but heat it, melt it and scoff it is oooh, so much more sublime.
I have tried lots of different brands of Camembert and now I always choose the strongest Normandy one I can find. I do struggle though to know if its ripe or not. I had one last night which wasn't as good as normal and I think its because it wasn't ripe enough so didn't quite melt the way I like it. Answers on a postcard for how to judge ripeness!
When the mood takes me, this is how i cook and serve my Camembert.
I slice very thin pieces of Ciabatta bread and toast in the oven until they are crisp and just turning brown. I then rub garlic over them so they soak up the heady flavour. I used to cook my Camembert in the box but I now have a little ceramic dish which is better. I pierce the top, sprinkle thyme, salt and pepper on and drizzle on some garlic olive oil. Chuck it in the over for 20-30mins until the top is brown and the cheese is oozing.
Dip the toasted garlicky bread in the molten cheese and savour the deliciousness. Hmmmm, wonderful!
There really is nothing else to beat a baked Camembert. It's the food of life itself.
To judge the ripeness of a Camembert, first you need to take the lid off the box. Now press the centre of the cheese gently with your thumbs. Is it firm and resistant? Put it back. Is it soft and yielding? Good, now raise it to our nose and inhale deeply. Is the aroma thin and empty? Put it back. Is it rich and pungent? Good, that's the one you want!
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