Camembert

I have to take a moment out to mention my favourite cheese… Camembert

This gorgeous, creamy cheese dates back to the 18th century. I found a legend online about this delicious cheese that goes like so…

An inhabitant of Camembert, Marie Harel, invented the cheese which bears the
village's name. She was reportedly given the "secret" of its manufacture by a
priest. During the French Revolution (beginning in 1789), all Roman Catholic
priests in France were required to swear allegiance to the newborn republic.
Those prelates who refused were executed or forced into exile. Some chose to
hide in the countryside while waiting for better days. In 1790, during the month
of October, the Abbé Charles-Jean Bonvoust supposedly sought refuge with Marie
at her farm, Beaumoncel. He came from the Brie, a region near Paris famous for
its cheeses. In return for the shelter she offered him, he gave to Marie the
"secret" of making Camembert cheese.

However it was invented is irrelevant to me, what is relevant is the taste, the texture and the versatility of this beautiful cheese. Camembert is made from pasteurised cow's milk. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). Camembert has a delicate salty taste, and its paste should have a clear yellow appearance.

For a fantastic meal toast slices of French bread, then layer with roasted onion rings, camembert slices, baby spinach (washed and dried) and a slice of sun dried tomato that has been soaked in olive oil and is soft. Grill for a few seconds until the cheese starts to turn soft. Sprinkle with freshly ground pepper and serve.

You can also go for a sweet / savoury option. Add slices of camembert to French bread toasts, then place pieces of fresh figs or strawberries ontop, drizzle with honey and grill for a minute or two until the cheese just starts to soften.