Baked camembert

[Goodwitch9]

I was going to buy some camembert to bake and saw that you can buy camembert specifically for baking. How is it different from normal camembert? Does it give a better result?

The only thing I would say you need to watch with a camembert for baking is that it’s not fully ripe. A lovely well ripened camembert will be wasted if baked. It’s a great way to get maximum flavour from an ordinary supermarket camembert, pick one that is still nice and firm, with a couple of weeks to go before its use by date. I definitely don’t think you need a special baking camembert.

I honestly think the only different is they often come in a little ceramic dish and then charge you more for it. I just get a normal one, rub some garlic over the top, criss cross the top with a knife and bake it in the wooden box it comes in.