When fully ripe, camembert has a pungent, strongly-flavoured and runny interior somewhat similar to the milder brie. Unlike brie, which is produced in large flat wheels, camembert is made in individual cheeses about 11cm/4.5in in diameter.
The very best camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk in a particular region of northern France. Good camembert is also made in south-west England.
Camembert becomes increasingly soft as it matures, and should be springy to the touch when ripe. It’s available year-round, but AOC Camembert is considered to be at its best from March to October.
½ Camembert cheese,
1 egg, beaten,
2 tbsp. fine desiccated coconut,
olive oil for frying,
30g baby spinach,
5 cherry tomatoes,
10 slices cucumber,
40g berries of your choice,
balsamic vinegar, to serve
1. Cut the cheese into 4 wedges; dip each wedge in beaten egg and then coconut to coat.
2. Heat the oil in a small pan and cook wedges for 30-60 seconds each side until golden brown.
This makes such a lovely lunch, or starter
from an original idea here
All the best Jan