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Fondue Normande (baked camembert)

A deliciously guilty pleasure


  • 1 camembert cheese

  • 1 garlic clove

  • 2 teaspoons thyme or other fresh herb of your choice

  • 2 teaspoons fresh parsley

  • 2 teaspoons fresh parsley

  • 1 cup red wine

  • 1 teaspoon freshly ground black pepper


  • 1.

    Break the garlic into segments and blanch in boiling water for 5 minutes.

  • 2.

    Make a series of small holes in the Camembert and insert the blanched garlic throughout the cheese.

  • 3.

    Pour half the red wine across the surface of the cheese, pressing lightly to allow it to penetrate the surface.

  • 4.

    Sprinkle cheese with thyme and parsley.

  • 5.

    Pour remaining red wine over the top. Add pepper.

  • 6.

    Place cheese, still in its wooden container or ramekin, on a baking dish and bake in oven for 10 minutes at 200 degrees Celsius.

  • 7.

    Serve with freshly baked young potatoes or warm with crusty bread.


NB: Joel recommends this dish be served with Calvados, the native apple cider of Normandy

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