the more mature the cheese, the shorter the cook. Ensure the camembert in just softening before you add the nuts and bread chunks, as an extra 5 minutes will result in the perfect melt.

And who among us has not been betrayed by the pan that gives grilled cheese its meaning? Either because you flipped too soon ...

After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Once the garlic is soft, the bread is extra crunchy and the cheese ...

To make the cheese, unwrap the camembert and cut slits across the top ... Rub the cut side of the garlic over the bread and drizzle with olive oil. Bake in a preheated oven at 200°C for ten ...

Gruyère cheese, and zucchini—whatever you have on hand. I like assertive cheeses on my pizza, so I often combine some leftover blue with Camembert and/or Brie, Reblochon, or St. Albray. Serve with a ...

To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of ...

Thicker bread. Thicker cheese, like hunks of camembert or brie. And think of all the great grilled cheese ingredients that can be slippery: apple slices, roasted red peppers, tomatoes ...