Camembert Will Not Melt - What am I doing wrong ?

[GlennysTheMenace]

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 ?

Do you score the skin?

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.

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.