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

[BeatTheClock]

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, sometimes

What should I be looking for??

[JammySplodger]

I'm sure if you can tell without trial and error through the cheese shelf at the supermarket (though you might be lucky enough to stumble across someone knowledgable on the deli counter). I tend to just take it out of the fridge a couple of hours before eating it and hope for the best.

[Bluestocking]

You press it with your thumb to see if it gives. But supermarket camembert and brie never seems to be anywhere near ready to eat. Definitely allow it to come back to room temperature before eating it.

[Glittertwins]

I never keep it in the fridge and just leave on the work top in the box. Only when it got rather hot in the summer did I have to keep it in the fridge otherwise it would have totally melted and then got it out about 2 hours before eating as has been advised by JammySpodger.

[dizzy77]

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

[BeatTheClock]

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!

[DialMforMummy]

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

[DorsetKnob]

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

[dizzy77]

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.

[bakingaddict]

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!

[GreenyEyes]

I let mine go a bit over the BBD 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 ...

[BeatTheClock]

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

[bakingaddict]

Hi BeatTheClock

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

[GreenyEyes]

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.

[BeatTheClock]

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

[Pasanna]

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!

[BeatTheClock]

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

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 Pasanna

[ChippingInLovesAutumn]

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

[Lemonylemon]

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.... :)

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....

[DorsetKnob]

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

[BeatTheClock]

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

[EwanHoozami]

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.

[FamiliesShareGerms]

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

[GrimmaTheNome]

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.