help with baked camembert needed

[garciasangria]

Hi, I'm sure this is really easy to do, but have never made it before.

Okay, recipe says take off packaging and put back in wooden box, and then put in oven...but I bought a cheapie Sainsbury's own, and it's in a cardboard box.
Would this work okay, or will I end up with melted cheese all over my oven???

Also, some recipes say cut off top rind, some don't, just cut slits in it. Which will I do???

Help! People coming soon, and I'm panicking, knew I should have stuck to Pringles and peanuts

hello, anybody?????

I'm really really not up to much at cooking, and would appreciate any advice

Ok , take it out of the cardboard and out of the wrapper. Then put it back in the cardboard and wrap the whole thing up in tinfoil before baking it.

Don't bake it on too high a heat, give it a bit longer, stick the base of the box inside the lid, and the cheese in that, slit it, and put the whole lot on tray just for safetys sake!

Prick the top and rub a bit of garlic on it and pour a drop or two of white wine on it too!

Ah, thankyou all, I hadn't thought of tinfoil, and will also put on a tray.

I'm putting Port on top of it, hope it's okay? I have tasted baked Camembert before, but never made, and can't believe something so yummy is so easy to make (simplicity of recipe hence reason for making!)

I just panicked when I realised I had a cardboard carton instead of wooden (tho, for 69p, twas good value)

Thankyou again

ooh, I like the sound of the garlic, but would this work with Port??

no no port (unless in a glass)

crusty bread .. salad with rocket

yum

Oh yes, port is good! Very I've just had cheese salad!

I like port anyway!

I would actually avoid port. White wine or sherry and garlic. Vermouth at a push.

I squeezed a deep fried camembert and rocket salad into my diet yesterday

(well kind of bypassed the whole healthy-eating part tbh )

I think it would work. Might make the cheese a bit of an odd colour, but think it would be ok.

port into stilton I get

port into camembert sounds wrong

Okay, maybe we'll just drink the port!

Will defo add the garlic, and bit of white wine.

Thankyou again for all your help!

cheeeeeeeeeeeeeeeeee (mmmmm) eeeeeeeese

cheeeeese

cheeeeeeeeeeeeeeeeeeee(mmmmmm) eeeese

why cannot there be a cheese and crusty bread diet (with branston if cheddar)

You're right MaureenM, the port would make the cheese a weird colour, see, I hadn't even thought of that!

Maybe I am too late but when I do baked camembert I cut the top off and put some pesto on top, then put top rind back on then wrap in foil and put in the oven. I agree I would bake on a low heat for longer or the middle can sometimes not be melted. Serve with lumps of french stick. Yummy, I want one now!!

Oh, one last thing, don't overbake it as it goes from scrummy melting gooeyness into an oddly custard-textured thing - I did this once, and never again - when it's ready, bring it out! (Even if your guests haven't arrived. Just eat it. You know you want to)

You have to eat it quick too (uh, like you wouldn't!) otherwise it starts cooling down and goes all gloopy!