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Camembert: How can I ensure I always buy a gooey one?

(30 Posts)
BeatTheClock Tue 20-Nov-12 19:27:12

I admit it, my knowledge of cheese is basic, but we def do like it.

I prefer Camembert all nice and oozy, but buying one that is seems to be decidely hit and miss.

Even on holiday in France: Yummy, yes. Smelly, yes! Runny, sometimesconfused

What should I be looking for??

EwanHoozami Thu 22-Nov-12 11:52:26

Saggy - you have a cheese stall? I dream of being a cheesemonger. Where is it? <gets in car and starts engine>

I bought one yesterday but the use by date is Christmas Eve. I can't wait that long! Will be trying it baked this weekend I think.

SaggyOldClothCatPuss Wed 21-Nov-12 19:33:05

You need to visit my cheese stall! grin
Camembert is never ripe before its best before date! Dont bother buying from the supermarket unless you want to wait a week or so until you can eat it!

Littlechangeforthis Wed 21-Nov-12 19:28:59

Baked Camembert with crusty bread, jalapeño peppers and a nice bottle of red.... Mmmm

GrimmaTheNome Wed 21-Nov-12 19:28:06

So...you don't buy a gooey one, you buy one a while before you want to eat it and if you haven't bought it in time and its underripe, cook it. Same deal as with pears really.

FamiliesShareGerms Wed 21-Nov-12 19:23:26

It's ready to eat about 3 days past its Use By date and out of the fridge an hour before consumption

EwanHoozami Wed 21-Nov-12 19:17:24

you need to buy the cheese at your local Provencale fromagerie and leave on the south-facing windowsill of your rustic villa for a week.

BeatTheClock Wed 21-Nov-12 19:09:27

I've picked up some great tips and recipes here. Thanks allsmile

DorsetKnob Wed 21-Nov-12 17:48:00

Definitely freeze at the gooeyness you like, once frozen and defrosted it won't ripen anymore.

Lemonylemon Wed 21-Nov-12 14:16:07

According to Delia Smith, a camembert is not ripe until very near the use-by date. I always stick to that bit of advice and so far, haven't come unstuck.

I'd like to buy camembert more often, but my 5yo DD insists on sharing it with me. Along with Stilton if I ever buy any.... smile

I'll have to dig out a recipe I found when I lived in Oz. The top of a damper style loaf is cut off, a little of the bread scooped out and a soft cheese is put in its place. It's then baked on a low heat for about 10 minutes and you use the bits of scooped out bread to dip in the cheese when it's heated....

ChippingInLovesAutumn Wed 21-Nov-12 09:25:33

It is wrong to fancy this at 9 in the morning isn't it confused

BeatTheClock Wed 21-Nov-12 09:16:51

Freeze it? Gosh I'd never have thought of that. I wouldn't have thought you could freeze itconfused

But if its a French tip regarding French cheese it must be worth a go, since they know a thing or two about it. Thanks Pasannasmile

Pasanna Wed 21-Nov-12 08:05:06

Apparently to get it runny buy before you need it and freeze. When youre ready to eat take out of the freezer and leave ir in the kitchen to get to room temperature. This is what dh's aunt swears by, its a french secret!

Waswondering Tue 20-Nov-12 22:02:09

Or pierce the top with a fork, drizzle with honey, top with thyme and pop in the oven for a few mins in its box. Yum yum yum!

BeatTheClock Tue 20-Nov-12 21:56:49

Wow.

I must try these. Thanks Baking and Greeny. I think you may have just added a few more inches to the old waistline there grin

GreenyEyes Tue 20-Nov-12 21:50:03

I cut the rind off the top and stuff in mouth sprinkle with rock salt, a pinch of herbs (if dried) and a splash of white wine (if can spare).

A drizzle of olive oil and bunged in a hot (200) oven for 10 mins or so.

Fight DH for the crust, dip warm crusty bread into milky, runny, cabbagey cheese.

bakingaddict Tue 20-Nov-12 21:49:44

Hi BeatTheClock

Not too hot about 160oC....the cheese doesn't get too hot, just nice and warm and runny

BeatTheClock Tue 20-Nov-12 21:37:25

Ooh baking that sounds goood. What temperature do you have the oven? Does it make the cheese hot or just runny?

GreenyEyes Tue 20-Nov-12 21:33:21

I let mine go a bit over the BBD blush and yes, keep at room temp.

Supermarket-wise, I find the Asda Extra Special, the Aldi (I think) and the Rustique ones generally are nice and runny.

President, Tescos and Sainsburys go cottage-cheesy most of the time.

Err ... blush

bakingaddict Tue 20-Nov-12 21:24:17

8 mins, no more, in the oven makes it lovely and runny. Stud it with some garlic and herbs of your choice and then wrap it in tin foil, remove the garlic and herbs before serving. Never fails in my house, I do some boiled potatoes, find bread a bit stodgy, then we all dip in with our forks yum!

dizzy77 Tue 20-Nov-12 21:12:38

Thanks Btc.

I think it's both age and temperature - usually, it's at the point I like it just as it hits its use by date, and I bring it to room temp before serving. Simple supermarket stuff, a bit limited on specialist delis round here.

DorsetKnob Tue 20-Nov-12 20:47:25

If you can go to a specialist cheese shop or a deli that does cheese.

DialMforMummy Tue 20-Nov-12 20:40:45

It must be unpasteurized, otherwise it won't taste right.

BeatTheClock Tue 20-Nov-12 19:59:22

So is it an age thing - the older the runnier? Or temperature? Or just luck?

Will do some surreptitious prodding though.

Sympathies on no cheese dizzy. I really missed it when I was preg. But congrats too!grin

dizzy77 Tue 20-Nov-12 19:57:53

I buy it 2 weeks before I need it. Very jealous now as pg.

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