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Camembert Will Not Melt - What am I doing wrong ?

(4 Posts)
GlennysTheMenace Mon 15-Feb-21 10:35:49

So I've googled this and still don't have a definitive answer. I bake Camembert from time to time - it's usually melts fine but other times it goes horribly lumpy. Some sites say its because Ive used pasteurized camembert - but that's complete nonsense - because I've previously bought "baking camembert" from Sainsbury (which is pasteurized) and it melts just fine. However if I buy normal camembert - it's a hit and miss affair.... Any recommendations ?

OP’s posts: |
Huggabugga Mon 15-Feb-21 12:24:44

Do you score the skin?

redcandlelight Mon 15-Feb-21 12:27:21

if the camember is not ripe (not soft to the touch, white and crumbly inside) it will not melt.
if you leave the cheese out of the fridge for a day or so at room temperature it should be fine.

BaggoMcoys Mon 15-Feb-21 12:29:30

I usually leave mine out of the fridge for a bit before I put it in the oven. I score the skin and put a bit of olive oil, salt and chilli flakes on, then bake in the oven for 20-25 mins. I don't think it's ever come out lumpy when I've done it this way, regardless of which camembert I've bought.

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