Baked Cheese Recipe
Baked cheese has been enjoyed by people living in colder climes for hundreds of years and we think they’re onto something. As the cheese heats through, its texture softens and rich flavour amplifies. Woody herbs, some garlic and a local wine would be traditional flavourings but feel free to mix it up as you like.
We suggest choosing one of the following cheeses to use with your ceramic cheese baker.
Fromager des Clarines 250g
Le Duc Vacherin 200g
Le Conquérant Camembert 250g
Long Paddock Driftwood 180g
- clove garlic – peeled and blanched in boiling water for a 2-3 minutes
- 2 – 3 sprigs fresh thyme, rosemary or oregano
Splash of wine, cider or verjus
- Preheat oven to 220° C. Remove any plastic packaging/paper and place the cheese in the ceramic cheese baker.
- Use a paring knife to make small slits in the top rind then stud with herb sprigs and garlic. These holes also allow any steam to escape.
- Splash the surface lightly with a few slurps of wine, cider or verjus.
- Bake for 15 - 20 minutes or until top is lightly golden.
- Scoop out the oozing crusty bread, fresh vegetables, pickles and cured meats. Enjoy!
- Sturdy herbs work best in this recipe. Make sure to use a light hand so they don’t overwhelm the star of the dish – the cheese.
- A baked cheese makes a simple and stunning centrepiece but don’t forget the supporting cast: cured meats, pickles, vegetable crudités, steamed potatoes and a crusty baguette.
- The wood box or cheese baker works not only to help the cheese in its shape but also insulates the cheese so it heats through more evenly. Place this on a baking sheet to make it easier to handle.
- Feel free to take this in a few different directions – drizzle honey over it once baked, or scatter a few chilli flakes/salt/freshly ground black pepper on top.
Recipe by Olivia Sutton