Camembert on the BBQ

When choosing the perfect Camembert for the barbecue, it is important to consider its ripeness. Young Camembert has a soft texture and a rather subtle buttery, creamy flavor. However, using a Camembert that is too young is not recommended, as it won’t “burst” properly when heated. Light varieties are also not ideal, as they tend to form lumps, resulting in an unappealing final texture.

It is best to opt for a raw milk Camembert with a bloomy rind, ideally made from the heart of the cheese. The “campagne” variety also works perfectly. Tip: Let the Camembert sit outside the fridge for 2-3 days before grilling. This makes it softer and simply perfect for the barbecue.

Grilled Camembert Wrapped in Aluminum Foil

Instructions

1. Preheat the grill. Place the Camembert on a piece of aluminum foil and brush it with a little olive oil.
2. Prepare the cheese: Cut a cross in the top of the Camembert and garnish with sprigs of rosemary, thyme, and a crushed garlic clove.
3. Wrap and grill: Fold the aluminum foil into a sealed packet and place the wrapped cheese on the grill. Roast for about 15-20 minutes, until the cheese is soft and gooey.
4. Prepare the bread: Slice the baguette lengthwise and toast it on both sides until crispy. Lightly brush the slices with oil and rub them with a garlic clove.
5. Serve immediately with the grilled Camembert and roasted vegetables. Enjoy!